Squash-spaghetti Bolognese

In this ​​dish I use spaghetti made out of squash instead of real pasta made from wheat. The squash spagetti gives the spaghetti feeling without the carbs and gluten, and together with the Bolognese sauce, garlic sour creme dressing and Parmesan cheese makes a satisfying meal.Squash-spaghetti Bolognese

Bolognese sauce:

400g minced grass fed beef
4 dl tomato sauce natural
1 tablespoon tomato paste
½ onion
1 garlic clove
1 tablespoon butter
2 teaspoons oregano

Cut the onion, grate the garlic and fry in butter for approximately 1 minute. Add the meat and fry until it’s browned well. Pour in the tomatoes, tomato paste and oregano. Turn the heat down and let it simmer until the Bolognese has the right consistency. Season with salt and pepper.

Sour cream garlic dressing:

3 dl sour cream
1 garlic clove
1 teaspoon oregano
¼ teaspoon sumak
¼ teaspoon salt
¼ teaspoon pepper

Grate the garlic and mix with the sour cream, spices, salt and pepper. Store the dressing in the fridge until serving.

Squash spaghetti:

2 squash
Salt and pepper
100 g Parmesan

Wash the squash and use a spiralizer or julienne iron to make the spaghetti. Put it in a strainer and sprinkle with plenty of salt to extracte some of the moisture. Leave it for approximately 10-15 minutes. Then put the squash spaghetti onto a paper towel and try to squeeze off some more of the liquid. Heat the butter in a skillet over medium heat and quickly warm the spaghetti. Divide the spaghetti onto 4 plates, top with Bolognese sauce, grated Parmesan cheese and sour cream dressing. Garnish with fresh basil.

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