Super Low Carb, Gluten Free, Vegan Spaghetti Bolognese

I love this vegetable: Spaghetti Squash/pumpkin!

First, bring enough water to boil - in a pot big enough that the pumpkin can float!

Prepare the pumpkin this way:

Use a fork to pinch it several times all over.

* Add salt to water once boiling, a good tablespoon will do.

* Put veg into boiling water and let it boil for at least 45mins.

While pumpkin is boiling prepare your sauce!

* Fry your chilli, garlic, onions in a pan with some olive oil, then add your tofu mince, fry till cooked, add pureed tomatoes, let simmer on low heat. Add fresh herbs, salt and pepper al gusto before serving.

Once your pumpkin is done (you can test it, when you press it with your finger it should be soft), cut it into half.

Then get a fork and scrape out the flesh - this will result in the spaghetti on your fork.

Do not use the seeds, you can either roast them later or keep them to grow more pumpkins ;O)

Once you have put your pumpkin spaghetti on each plate, add your sauce , Cheese on top (if you eat it) and enjoy your carb free meal!!

I cooked only for two, so there is another portion left over for 2moro!!

ps: Basically this pumpkin is a great substitute for pasta. It's also delicious as a cold salad with other veggies and some soy sauce added!And for sure is delicious with beef mince as well ;O)