Butternut Squash Noodles Topped with Sausage and Brussel Sprouts
Makes 2 servings
2 teaspoons coconut oil
1 organic Sweet Italian sausage link, casing removed
1-1/2 cups of chopped or slivered brussel sprouts
3 cups of spiralized butternut squash noodles
2 tablespoons butter
4 fresh sage leaves, rolled and then cut into slivers (chiffonade)
Salt and pepper to taste
1. Spiralize the butternut squash into spaghetti-length noodles and chop the brussel sprouts; set aside.
2. In a large, heavy skillet over medium heat, add the coconut oil and sausage. Break up and cook the sausage, add the brussel sprouts and sauté until the brussel sprouts are tender-crisp and beginning to turn golden. Remove this mixture to a plate and set aside while you cook the noodles.
3. Turn the heat to medium-low and add the butter to the skillet. Allow the butter to brown slightly before adding the butternut squash noodles to the pan. Sauté until the squash begins to soften and add the sage, salt and pepper. Stir frequently, allowing the sage to crisp up a bit by "frying" in the hot butter. When the noodles are sufficiently softened, but not limp, divide the noodle mixture between two serving plates.
Nutritional Information per serving: 338 calories, 23.7 g carbohydrate (5.5 g dietary fiber, 4.6 g sugars), 24.3 g total fat (11.6 g saturated fat, 0 g trans fat), 70 mg cholesterol, 470 mg sodium, 125.8 mg calcium, 764 mg potassium, 10.3 g protein. Net carbs per serving: 18.2 grams
Recipe by Kathy Sheehan, copyright 2016
All rights reserved. Please do not duplicate without author's permission.