Spaghetti squash is a perfect alternative to grain spaghetti. Here it is with a tamarind tomato sauce and rare strips of rump steak. This is dairy free as it is although you could very deliciously top it with shaved Parmesan. Serves four.
200ml bone broth or stock alternative.
2 tablespoons of tomato paste.
2 small onions.
2 cm square of tamarind paste or 1 tablespoon of the ready prepared sort.
bunch of parsley chopped.
1 spaghetti squash.
400gms rump steak (grass fed).
olive oil and salt and pepper.Cut the squash in half across the middle and bake at 180c in a roasting pan with a couple of cm of water in the bottom. It needs about an hour, when it is done it will have gone a bit brown on the outside.
If you are using tamarind block, put your 2cm piece into boiling water and let it soften for about 10 minutes, smash it around a bit with a spoon then press through a small sieve to get the pulp leaving behind the seeds and fibre. If you are using the ready prepared sort no need to do this.
While the squash is cooking prepare the sauce. Roughly chop the onions and fry until transparent in a saucepan with some coconut oil. Then add the tomato paste, the tamarind pulp and the broth. Use a stick blender to purée envy thing together into a smooth sauce, then add the chopped parsley, reserve some for garnish, and then add some salt and pepper to taste.
When the squash is done you can pry out the strands with a fork then add a good dose of olive oil.
Slice the rump steak into thin strips.
Then fry the strips a few at a time, you don’t want to overcrowd the pan or the strips will boil not fry. You want to only give them a few minutes in a hot frying with some coconut oil, turn them with tongues but leave them slightly pink for rare and tender strips, if they are cooked too long they go tough and chewy.This recipe is enough for four. Pile 1/4 of the squash onto each plate followed by some of the sauce then pile 1/4 of the beef on top and then scatter some parsley over everything. About 10gms of carbs per serve.