Monday, August 27, 2018

You Butternut Pout

My husband and I were recently talking about how our eating habits have changed since we got married 14 years ago.  I was an AWFUL cook.  Like, couldn't toast toast kind of bad.  For the first 3 years of our marriage, we survived on tater tot casseroles, chicken squares (gag), Hamburger Helper, and pizza.  We eventually moved onto a variety of meals to make up for those lost three years, but only in the recent years have we shifted toward a healthier diet.  I'm not saying we're perfect eaters 100% of the time.  We still love all the "bad" stuff, too.  But these days we practice the motto, "everything in moderation".  On nights when we want something that could easily double as a "bad" meal, we opt for this dish.  Savory with a touch of sweetness all wrapped into one.  So you butternut pout (see what I did there?!) because this is just as tasty and sinful as anything I ever cooked those first three years of marriage!<---see anything="" as="" because="" did="" div="" ever="" i="" is="" just="" little="" number="" sinful="" tasty="" there="" this="" tried="" ve="" we="" what="">


1 pkg. butternut squash noodles
2 tsp. minced garlic
1 tsp. + 1/2 TBSP. olive oil
1/2 yellow onion, sliced
1 link turkey sausage, sliced
1 C. baby spinach
sea salt & cracked pepper, to taste

crushed red pepper flakes, to taste
shredded parmesan cheese, to tase

Preheat oven to 400.  Line a baking sheet with foil.  

Toss salt, pepper, olive oil, and squash in a gallon sized ziplock baggie.  Seal and shake until the noodles are coated.  Evenly spread noodles out onto the baking sheet and cook for 10-12 minutes or until al dente.

You can spiralize your own butternut squash OR take the easy way out like I did and buy a pre-spiralized package.  You can typically find these in the produce department close to the bagged salads and whatnot.  

While the squash is cooking, saute the onion, garlic, & sausage in a skillet with 1/2 tbsp. of olive oil over medium heat.  Cook until sausage is browned and onions are translucent.

Remove squash from the oven and transfer to the skillet with the sausage and onion.  Add a cup of baby spinach to the mix and cook over low heat until spinach is wilted.  I added some crushed red pepper because I like things a little hot.  If you're into that sort of thing, I strongly recommend that optional addition.

If you're so inclined top your serving with a sprinkle of shredded parmesan.

This is one of my go-to dishes.  Quick enough to whip up for a weekday lunch or filling enough as a dinner for two.  Extremely flavorful and low in carbs, too (if you're keeping track).  This is one of those recipes that never gets old!

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