We are celebrating autumn with one of our favourite meals – the combination of the sweetness from the squash and the savoury notes from the meatballs covered in silky smooth, home made tomato sauce is stunning – we add lots and lots of Dairy Free Parmesan Cheese for that gorgeous “cheesy” flavour – heavenly.
I have always resisted buying a spiralizer– you know those clunky ones that you just know will only get used once and then sent to the “kitchen equipment museum” in your home, never to be seen again? Well this is definitely different – I have fallen in love with this nifty handheld spiralizer that takes seconds to wash and is not much bigger than a desk-top pencil sharpener.
You can spiralize courgettes, cucumber, and anything with a similar shape – to make squash spaghetti you need to get hold of a squash with a long thin neck. As an alternative you can use a julienne peeler – the spaghetti won’t be as curly but it definitely does the job. If you are going to really get into the spiralizer world then a kitchen top one may be the one for you – this one looks pretty good.
The nutritional content of this meal is out of this world – the tomatoes and squash are rich source of soluble fibre and antioxidants; lycopene, vitamin C and A as well as biotin which is thought to prevent the transformation of candida from the yeast to the mycelium form. Coconut oil is also highly anti-fungal, offering a double whammy against yeast. The meatballs are rich source of protein and B vitamins especially B12 and B6, which are essential for a healthy nervous system. Basil is rich in vitamin K for bone health and is highly anti-inflammatory and has been shown to provide protection against unwanted bacteria.