An incredible combination of flavours work together to create a sumptuous healthy dish that is sure to become a family favourite. Vegetable spaghetti slices are used in this recipe which is free of grains (gluten), dairy and nightshades. The filling combines grass fed beef, vegetables and bone broth and the topping has a gorgeous coconut flavour.
The vegetable spaghetti is extremely versatile and it is often baked then used as a vegetable noodle but it can also be used in cooking just like a sweet potato or pumpkin which this recipe demonstrates. It slices very easily with a serrated or clean edge knife and provides a great base for flavoursome ingredients as it doesn’t have a strong flavour itself.
Start with fresh ingredients:
One whole vegetable spaghetti (if unavailable substitute with pumpkin or sweet potato)
1 kg grass fed beef mince (buy the best you can)
1 large onion (any variety-chopped)
2 cups of beef bone broth (ideally home made)
8 brussel sprouts (chopped)
1 handful of fresh flat leaf parsley (chopped)
Sea salt and ground black pepper to taste.
Extra Virgin Olive oil to fry the beef mince
Pumpkin seeds for the top layer
Topping: (use your judgement here and add more or less depending on how you like it).
1 tablespoon coconut flour
2 tablespoons shredded coconut
2 tablespoons coconut oil
Bake in a 180 degree celcius oven until you can see the juices bubbling and the top layer is starting to brown. At this point remove the dish from the oven and sprinkle on the flour and shredded coconut. Add small blobs of coconut oil over the top which will melt and create a gorgeous flavour.