Replace the pasta in your Spag Bol with squash noodles... and taste this bowl of goodness!
I’m enjoying playing with bilingual words (and food). In French, a “bol” means a “bowl” and in Aussie slang, Spag Bol is a short name for Spaghetti Bolognese (which is the Italian term of origin). But anyway, a nice “sauce à spag” (in Québec slang) that I usually find incredible with the spaghetti squash is simply a tomato sauce with lean beef mince and chunky veggies. It has been on my menu for years and every time autumn comes, it’s back in rotation. Now that I have the opportunity to grow food in the backyard, the harvest time is the perfect occasion to make this dish as most of the vegetables, like the squash, tomatoes, onions, garlic, carrots and herbs, are ready to rock in the kitchen. Rich in vitamins and antioxidants, the spaghetti squash noodles are an excellent lower-carb and gluten-free substitute for pasta noodles. Go to my Vegetable Noodles recipe page to learn how to prep the squash and enjoy this in a bowl with your favourite sauce. Add a sprinkle of parmesan flakes and parsley on top, et voilà!
RECIPE
This recipe is available to purchase as a card at our local points of sale, or by enquiry.
