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.

Prep Time: 15 minutes
Cook Time: 30 minutes
Passive Time: 0 minutes
Total Time: 45 minutes
Servings: 4



  • 4 small squash
  • 1 tsp coconut oil
  • 1 tsp sea salt
  • 1/4 tsp pepper


  • 300 g minced beef
  • 200 g minced pork
  • 2 tsp coconut oil
  • 1/2 tsp sea salt
  • 1/4 tsp pepper

Tomato sauce

  • 500 g tomatoes (chopped)
  • 2 tsp coconut oil
  • 1 small onion - chopped
  • 2 cloves garlic crushed
  • handful basil (optional)
  • 1/2 tsp sea salt
  • 1/4 tsp pepper


  • Heat up the oven to 160 Celsius (320 Fahrenheit)
  • Spiralize the long necks of the squash or use a julienne peeler to cut into strips. If you can't get hold of squash, use 4 large courgettes
  • Place the spriralized squash in a baking tray, massage the coconut oil in and sprinkle with salt and pepper
  • Place in the oven and cook for 15 minutes
  • Combine the minced beef and pork in a bowl, massage in the salt and pepper
  • Roll the mixture into balls
  • Heat the oil in a pan and cook the meatballs through – it will take about 15 minutes
  • Heat up the oil in another pan and add the chopped onions and garlic and cook until translucent
  • Add the chopped tomatoes, and half of the basil and cover and cook on a low heat for 15 minutes
  • Take off the heat an add in the rest of the torn basil
  • Place the cooked squash in a bowl, add the meatballs and cover with the tomato sauce and serve with lots of the Dairy Free Parmesan Cheese



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.