Butternut Squash Noodles with Sausage and Kale

• Gluten free

• Meat

  • 14 oz Pederson's natural farms kielbasa

• Produce

  • 1 Butternut squash, medium
  • 2 cloves Garlic
  • 1 bunch Kale
  • 8 oz Mushrooms
  • 1 Red onion

• Baking & Spices

  • 2 tbsp Avocado oil
  • 1 Red pepper
  • 1 Sea salt

• Dairy

  • 1 Parmesan cheese

• Liquids

  • 2 tbsp Water

Found on therealfoodrds.com

Description

Ingredients

• 1 medium butternut squash, spiralized or thinly sliced (or cut into thin ribbons using a vegetable peeler)
• 2-4 Tbsp. water
• 2 Tbsp. avocado oil, divided (such as Primal Kitchen)
• 1 red onion, sliced
• 8 oz. mushrooms, sliced
• 2 cloves garlic, minced
• 14 oz. Pederson’s Natural Farms Kielbasa, cut into slices ¼ -inch thick
• 1 bunch kale, stems removed and roughly chopped (about 4 cups)
• Sea salt to taste
• Crushed red pepper, optional
• Shredded parmesan cheese, optional - omit for Whole30

Directions

• Place a large skillet over medium heat. Add 1 Tbsp. avocado oil. Once oil is hot add butternut squash noodles and saute for 2-3 minutes. Then add 2 Tbsp. water and cover for 10 minutes or until squash noodles are tender (not overly soft/mushy). Add additional water as needed to prevent noodles from burning. Remove squash noodles from heat and transfer to a plate or bowl.
• To the same skillet over medium-high heat add remaining 1 Tbsp. avocado oil. Once oil is hot, add red onion. Saute for 2-3 minutes. Next add mushrooms and garlic and saute for another 2-3 minutes or until mushrooms start to soften and give off moisture. Add kielbasa and continue to cook until kielbasa is heated through, about 3-4 minutes.
• Add the kale to the pan and saute until kale is wilted then toss in the butternut squash noodles and heat through.
• For more heat, add a sprinkle of crushed red pepper. Salt to taste.

Nutrition