Paleo/Keto Spag Bol

by - April 17, 2017

Paleo/Ketogenic Spag Bol - Garlicky meatballs on a bed of butternut squash (boodles) and spinach topped with tomato puree enriched with butter and finished with crumbled feta...

This dish is relatively easy - the hardest part is finding butternut squash noodles (boodles, squoodles - whatever you want to call them) 
I got mine from Sainsburys who also do butternut squash crinkle chips, butternut squash lasagne sheets and butternut squash waffles! 
You can of course spiralize your own, if you have the kit.

It's always nice to paleo or ketofy a classic dish. It's very satisfying. All the flavours of good food yet keeping it nice and low carb.

This recipe is fairly basic and simple, you could add herbs to the tomato sauce and finish with basil but I went shopping on Easter Sunday and the shelves were bare!

Ingredients (Serves 2)
1 pack of butternut squash noodles
500g beef mince (makes loads of meatballs which you can keep in the fridge to snack on as and when)
4 garlic cloves, crushed
olive oil
25g butter
5 tbsp tomato puree
25g feta cheese
couple of handfuls of spinach
salt and pepper 

How To Make

1. In a big bowl, mix 3 of the garlic cloves, salt and pepper into the beef mince with a glug of olive oil. I use my hands.
2. Form into balls and bake in the oven on a very lightly greased baking tray for about 15-20 minutes on 180. Don't put too much oil on the tray or else there will be loads because it will come out of the meatballs too and create lots of smoke and be a fire hazard. 
3. Fry your butternut squash on low in some butter for 2-3 minutes before adding a crushed garlic clove. 
4. At the same time, heat the tomato puree on a very low heat with the butter and mix well. Don't let it get too hot. I used this Mr. Organic tomato sauce and it was delightful - love the packaging. 

5. Take your meatballs out, they should be brown throughout and plate up!

Spinach underneath, followed by your garlic butter butternut squash, your meatballs (I do 5 per portion) the tomato sauce and then a crumble of feta and some extra black pepper to finish.


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