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Recipes Pasta

Butternut Squash Zoodles with Spicy Turkey Sausage

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Author:

Erin

Published:

January 18, 2016

Updated:

April 6, 2017

This post may contain affiliate links. Please read my disclosure policy for details.

I don’t have much to say about this one except that you should go eat it now.  I really enjoy using butternut squash as a sauce base and this version does not disappoint!  Throwing in some spicy Italian sausage and Parmesan cheese certainly doesn’t hurt either 🙂
I also attempted to fry some sage for the first time ever!  Initially I took out the sage too early and it was still soft and supple…had to toss it back in the oil to crisp those babies up.  They really do add some good flavor to this dish, give it a shot.
You can use whatever sausage you like, although turkey or chicken sausage are typically leaner than pork sausages.  This Jennie-O variety is easy and cheap with a relatively low fat content, but I’m sure you can find some much classier sausage to use here.

Baby spinach adds some great color plus a bit of extra protein and nutrition.  Chop it up a little before you throw it in so you don’t get any stringy spinach between your teeth as you devour it.

 

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Butternut Squash Zoodles with Spicy Turkey Sausage

Prep: 25 minutes mins
Cook: 10 minutes mins
Total: 35 minutes mins
Servings: 5 servings
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Servings: 5 servings

Ingredients

  • 5 links Jennie-O Hot Italian Turkey Sausage
  • 1 lb cubed butternut squash
  • 1/4 cup onion, diced
  • 4 cloves garlic, minced
  • 4 small to medium zucchini,  spiralized into noodles
  • 3 cups  roughly chopped baby spinach
  • 6-8 leaves sage
  • 3 tbsp olive oil for frying
  • 1/2 tbsp Earth Balance Natural Buttery Spread with Olive Oil
  • 2 tbsp shaved Parmesan cheese

Instructions

  • Add butternut squash to large pot and cover with water.  Bring to a boil and continue boiling for 12-15 minutes or until squash is soft.  Drain water and blend squash in a blender until smooth.  Set aside.
  • Heat olive oil in a pan over medium-high heat until oil is shimmery.  Add sage leaves and fry for about 1 minute, then remove to a paper towel while leaves are still green.  Slice sage leaves into thin slices and set aside.
  • Soak up most of the olive oil with a paper towel and discard.  Add buttery spread and swirl around pan until it is melted.  Add onion and garlic and sauté until fragrant.
  • Remove sausage from casings and crumble into pan, breaking apart with a wooden spoon.  Continue cooking and breaking apart sausage until it is mostly cooked through.  Drain excess liquid.
  • Add butternut squash, baby spinach, sliced sage leaves and Parmesan cheese and mix well.
  • Microwave zucchini noodles for 1 1/2 minutes, then add to a large bowl.   Add squash and sausage mixture on top of the zucchini noodles, then garnish with remaining sage leaves and additional Parmesan cheese, if desired.

Tips & Tricks

You can cut down on some of the fat and sodium in this recipe by replacing 2 of the sausage links with 1/2 lb of extra lean ground turkey.

Nutrition Information

Calories: 313kcal (16%), Carbohydrates: 21g (7%), Protein: 26g (52%), Fat: 15g (23%), Cholesterol: 91mg (30%), Sodium: 1210mg (53%), Fiber: 4g (17%), Sugar: 7g (8%)

Did You Make This?

If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

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If you’re in the market for a spiralizer, this is the one that I use, but I’ve seen one of these in action and it actually looks way more awesome.

This is one of my meals I made for my weekly meal prep, which will be posted shortly!

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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3 responses

  1. Jordan
    January 19, 2016

    Hey there, how do we get in touch with you?

    Reply
    1. peanutbutterandfitness
      January 20, 2016

      Hi Jordan, you can reach me at erinpalmer10 (at) gmail (dot) com.

      Reply
  2. Jessica
    February 3, 2016

    I've made both of these dinners and absolutely loved them! Thank you for inspiring me to eat healthy and delicious food! I love your blog and get excited to see your emails. Keep it up!

    Reply

WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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