I’m working on some big round-ups and travel recaps for future posts, so this week we’re just having a quickie recipe. That’s right: it’s time for another easy and awesome spiralizer recipe!

This one is full of delicious zucchini and butternut squash and plenty of sausage and cheese for good measure. So you really don’t feel like you’re eating boring “health food.” It’s just delicious, delicious dinner and I promise you will love it. The sweetness of butternut squash and caramelized onion marry with the saltiness of parmesan cheese, chicken sausage, and the earthiness of brussels sprouts and mushrooms.

Zucchini Butternut Squash Noodles with Parm

There’s so much flavor in this dish that you don’t need an actual sauce. Tossing everything in coconut oil and parmesan should do the trick, just make sure to add plenty of fresh cracked black pepper at the end. Of course, if you love a marinara or an alfredo on your noodles, go ahead and add your favorite sauce into the mix right before serving.

Butternut & Zucchini Noodles with Sausage and Parm


1 butternut squash, peeled
2 zucchini
1 yellow onion, thinly sliced
1 cup shaved brussels sprouts (can also use quartered brussels if you don’t have/like shaved)
1 cup crimini mushrooms, sliced
2 all-natural chicken sausages (or your favorite sausage), cut into coins
1/4 cup shredded good parmesan cheese
1 tablespoon coconut oil
salt & pepper to taste

 

First things first! Bust out your spiralizer and make noodles out of that butternut squash and zucchini! Then set them aside for later.

Next, heat up the coconut oil in a large skillet over medium heat. Once it’s melted, add the onion and let it cook down and caramelize, about 15 minutes. Then add the brussels, mushrooms, and sausage and turn the heat up a notch. Once the sausage coins are cooked through and everything is beginning to brown, about 10-15 minutes or so, take the pan off the heat.

Grab a big bowl and toss together your noodles with the meat and vegetables – the heat from the skillet mixture should be enough to gently heat up the noodles without overcooking or making them all mushy. Toss in your cheese and grind some fresh sea salt & black pepper on top of everything, then divide into serving bowls and dinner is ready! Feel free to garnish with a bit more cheese or your favorite nuts – some toasted walnuts could be really good on this one.

Zucchini Butternut Squash Noodles with Parm

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