Courgette Spaghetti with Meatball Sauce and Sprinkled with Bacon Crust

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We are sometime put into situation where in we have to throw away leftovers because we think that it’s done its time and to be honest who does want to eat the same food the next day?No one! That is why in this recipe I’m going to show you that there alternative solution to reduce food wastage and save and most especially TASTY recipe. I have a cooked mini burger pate left over from previous day I stored in fridge. I don’t want throw it away or freeze it and I was looking at what vegetables I have in the house and found this beautiful courgette. I saw once on  social media somebody posted about using vegetables alternative to pasta so I decided to have a go with it. You don’t have to copy the whole recipe to do this but you can surely twist a little bit to make it more exciting and appetising. Vegetables are amazing gems if you are to experiment new tastes.



  • 1 Medium Courgette
  • 1 onion chopped
  • 2 Gloves garlic finely chopped
  • 1 tin of tomato
  • pinch of sugar
  • Salt & Pepper
  • 1 tsp ground coriander
  • Left over meatballs
  • Finely Chopped almonds
  • Parmesan Cheese
  • Olive Oil



  1. Wash the courgette and trim the courgette to fit into the cutter. Then turn the vegetable clockwise to get the “spaghetti-like” strings.
  2. For the sauce: sweat onion and garlic in olive oil. Add in the meatballs, g.coriander and cook for 3 minutes. Add in the tomato simmer for 5 minutes. Adjust the taste with adding sugar, salt and pepper into your liking. Cover and simmer for 30 minutes in a low heat until you get the thick sauce. You can adjust the seasoning if needed.
  3. For serving. Place the courgette on a bowl , spread the sauce on the top and sprinkle it with bacon crust, parmesan cheese and chopped almonds.


Tips for Tool:

I use a fantastic little cone-shaped vegetable cutter to get the spaghetti shape. I trimmed  the courgette to fit in the hole and just holding it on the other end and move it counter-clockwise.


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