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+ servings
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