Spaghetti (can be substituted for your own Gluten-Free pasta)

Tomato Sauce:

1 can Chopped tomatoes

1 clove Garlic

1 red onion

Salt and pepper to taste

Crunchy Courgette Balls:

2 large courgettes

1 red chilli

Salt and Pepper

Nutritional yeast/Breadcrumbs

Flour (gluten free flour is okay)

Cook the spaghetti as per directions.

To make the tomato sauce:

Slice up the onion and chop garlic. Fry off with a little oil. Then add the chopped tomatoes and warm through. Add salt and pepper to taste. If you like, you can add mixed herbs, smoked paprika or chilli powder to give it a bit more flavor.

To make the crunchy courgette balls:

Grate the courgettes. Put in a sieve and squeeze all of the excess water out. Finely chop the chilli and mix in to grated courgette along with salt and pepper. Form into small balls and coast with a mixture of the flour and breadcrumbs/nutritional yeast. Heat a saucepan of oil/deep fat fryer and cook the balls until brown and crispy on the outside. Serve on top of spaghetti and tomato sauce.