Butternut Squash Noodles
Makes 4 servings
Ingredients:
3 oz whole wheat spaghetti noodles
1 T olive oil
1/2 lb. spicy Italian chicken sausage, casings removed (substitute sweet sausage for a milder dish)
1/2 large onion, diced
2 large garlic cloves, minced
3/4 C white wine
3 T cream
3 T milk
1/2 T course ground mustard
2 T fresh rosemary leaves
8 oz butternut squash noodles (either spiralized at home or purchased from the produce section)
3 large collard green leaves, chopped and tough center stem removed
Toppings:
1/4 C toasted chopped pecans
1/2 C shaved Parmesan
red pepper flakes, to taste
Directions:
1. Cook whole wheat spaghetti noodles according to package, drain and set aside.
2. While noodles are cooking, heat olive oil over medium-high heat in large pan. Add Italian sausage to the pan and break up with wooden spoon. Add onions & garlic and cook until chicken is cooked through, stirring occasionally - about 5-8 minutes. Add a teaspoon or two of water if pan starts to over-brown.
3. Add white wine, cream, milk, mustard, and rosemary to pan and stir to blend. Turn heat down to a simmer and cook 10 minutes, stirring occasionally.
4. Add butternut squash noodles, stir and cover. Cook 4 minutes, stirring occasionally.
5. Add collards, cover and cook 2 more minutes, stirring occasionally.
6. Add cooked spaghetti noodles and stir to mix. cook 1 more minute to heat noodles. Toss using tongs to blend.
7. Place 1/4 of noodle mixture on a plate or in a pasta bowl. Top with 1 T toasted pecans, red pepper flakes, and 2 T shaved Parmesan. Repeat plating with 3 remaining servings.
Nutrition Per Serving: Calories 401 Total Fat 19 g, Saturated Fat 6 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 2 g, Trans Fat 0 g Cholesterol 70 mg Sodium 682 mg Potassium 136 mg Total Carbohydrate 29 g Dietary Fiber 6 g Sugars 4 g Protein 20 g
**The nutrition information here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. Additionally your personal selection of individual ingredients can alter the nutrition of the recipe.**
Notes:
* A green salad with Truffle Oil Vinaigrette (Click here for recipe) pairs nicely with the flavors in this dish.
* You can easily make this recipe for two nights by cooking double the amount of sausage, onion, & garlic. Once it is done cooking set half aside in the fridge for the second night. When prepping butternut squash noodles, collards and spaghetti, double and set half aside in fridge for second night. For cream sauce, go ahead and combine the amounts of wine, cream, milk, mustard, & rosemary for second night in a small container while you have ingredients out for tonight's recipe. Store in fridge. Topping can also be doubled for the second night. The second night the recipe will go together very quickly!
* I can find all-natural chicken sausage in the meat department at my local Whole Foods. If you cannot find, substitute turkey or pork sausage.
Ingredients:
3 oz whole wheat spaghetti noodles
1 T olive oil
1/2 lb. spicy Italian chicken sausage, casings removed (substitute sweet sausage for a milder dish)
1/2 large onion, diced
2 large garlic cloves, minced
3/4 C white wine
3 T cream
3 T milk
1/2 T course ground mustard
2 T fresh rosemary leaves
8 oz butternut squash noodles (either spiralized at home or purchased from the produce section)
3 large collard green leaves, chopped and tough center stem removed
Toppings:
1/4 C toasted chopped pecans
1/2 C shaved Parmesan
red pepper flakes, to taste
Directions:
1. Cook whole wheat spaghetti noodles according to package, drain and set aside.
2. While noodles are cooking, heat olive oil over medium-high heat in large pan. Add Italian sausage to the pan and break up with wooden spoon. Add onions & garlic and cook until chicken is cooked through, stirring occasionally - about 5-8 minutes. Add a teaspoon or two of water if pan starts to over-brown.
3. Add white wine, cream, milk, mustard, and rosemary to pan and stir to blend. Turn heat down to a simmer and cook 10 minutes, stirring occasionally.
4. Add butternut squash noodles, stir and cover. Cook 4 minutes, stirring occasionally.
5. Add collards, cover and cook 2 more minutes, stirring occasionally.
6. Add cooked spaghetti noodles and stir to mix. cook 1 more minute to heat noodles. Toss using tongs to blend.
7. Place 1/4 of noodle mixture on a plate or in a pasta bowl. Top with 1 T toasted pecans, red pepper flakes, and 2 T shaved Parmesan. Repeat plating with 3 remaining servings.
Nutrition Per Serving: Calories 401 Total Fat 19 g, Saturated Fat 6 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 2 g, Trans Fat 0 g Cholesterol 70 mg Sodium 682 mg Potassium 136 mg Total Carbohydrate 29 g Dietary Fiber 6 g Sugars 4 g Protein 20 g
**The nutrition information here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. Additionally your personal selection of individual ingredients can alter the nutrition of the recipe.**
Notes:
* A green salad with Truffle Oil Vinaigrette (Click here for recipe) pairs nicely with the flavors in this dish.
* You can easily make this recipe for two nights by cooking double the amount of sausage, onion, & garlic. Once it is done cooking set half aside in the fridge for the second night. When prepping butternut squash noodles, collards and spaghetti, double and set half aside in fridge for second night. For cream sauce, go ahead and combine the amounts of wine, cream, milk, mustard, & rosemary for second night in a small container while you have ingredients out for tonight's recipe. Store in fridge. Topping can also be doubled for the second night. The second night the recipe will go together very quickly!
* I can find all-natural chicken sausage in the meat department at my local Whole Foods. If you cannot find, substitute turkey or pork sausage.
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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