Cook Time: 30mins | Calories: 530 | Type: Gluten-Free

Ingredients

150g organic beef mince
1 garlic clove
1/2 red onion
150g cherry tomatoes
40g spinach
150g butternut squash
1 tsp chipotle paste
Handful of basil
Oil

Method

  1. Preheat the oven to 180C. Finely chop or crush the garlic and finely slice the onion. Cut the cherry tomatoes into quarters and finely slice the basil leaves.
  2. Peel the butternut squash. Using a peeler, slice the squash into long thin strips. Place the squash noodles on a baking tray, lightly toss in 1 tsp oil and a sprinkle of sea salt, and place in the oven for 15 mins.
  3. Meanwhile, in a bowl, mix together the beef mince, garlic and half of the basil leaves. Shape the mix into 6-8 balls.
  4. Heat a frying pan with 1 tsp oil on a medium-high heat and brown the meatballs on all sides for 10 mins, until cooked through.
  5. Meanwhile, heat a medium-sized pan with 1 tsp oil and fry the onion for 5 mins on a medium heat, then add the tomatoes, spinach and chipotle paste and cook for 5 mins.
  6. Remove the meatballs from the frying pan and add to the tomato pan with the remaining basil. Place a lid on the pan and simmer for a further 5 mins.
  7. To serve, place the squash noodles on a warm plate and spoon over the beef meatballs and tomato basil sauce.