Serves 2- 3

Ingredients:

• 1 Large Spaghetti Squash
• 500grams lean organic beef mince
• 4 Slices of Bacon- chopped
• 1/2 Cup of Coconut Milk
• 100grams of Tomato Paste
• 3 cloves of Garlic- grated or diced
• 1 stalk of celery
• 1 carrot
• 2 brown onions
• Organic Butter
• Sea Salt and cracked Pepper to taste

Method:

Preheat oven to 180 degrees. Temperature does not have to be exact when baking squash and depending on the size of your squash, time may slightly vary.

Slice the spaghetti squash in half lengthways.

Scoop out the centre portion where the strings and seeds are and sprinkle remaining flesh with sea salt and cracked black pepper.

Throw strings of the Squash away, seeds can be baked like pumpkin seeds if you dont want to waste them.

Place both halves of your squash face down on an oven tray and roast for 40 mins until the flesh of the squash becomes translucent in colour and the skin tender.

Once Squash is baked:

Allow the squash to cool

Using a fork, remove the flesh of the squash by shredding it from the shell into a bowl. Its remarkable how similar the flesh of squash is to regular noodles. Set your noodles aside until the sauce is finished.

Add more sea salt and cracked pepper to taste before serving.

While the squash is baking:

Melt the organic butter over a medium heat in a large skillet

Sauté the onion, carrots and celery until they become translucent. Add garlic and cook for a minute or so longer.

Add the beef mince and bacon and cook until browned through.

Add coconut milk and tomato paste

Simmer over a low-medium heat for 20-30 minutes- this may vary, just be sure your sauce is well combined.

Once your sauce is well combined, serve over Squash spaghetti.