It’s Monday – you should be proud that you made it through the first day of the work week, not stressing about what healthy option to make for dinner. PTSMC is here to help!
Zucchini Noodles with Butternut Sauce and Sausage
Gluten free – makes 4 servings
11 oz (4 links) spicy chicken Italian sausage
1 lb butternut squash, peeled and diced
1 cup low sodium chicken stock
1 tbsp olive oil
2 medium-large zucchinis, spiralized intonoodles
1/4 cup shallots, minced
3 cloves garlic, minced
2 cups baby spinach, roughly chopped
2 tbsp fresh shaved parmesan cheese
4 sage leaves, sliced thin
salt and pepper, to taste
Bring a large pot of water to a boil. Add butternut squash and cook until soft. Drain squash and put back into the large pot
with the chicken stock. Using an immersion blender, blend until smooth. Add sage, parmesan cheese, salt and pepper.
Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
Reduce heat to medium-low and add the olive oil. Sauté the shallots and garlic until soft and golden, about 5 – 6
minutes. Add spiralized zucchini noodles and saute until tender. Add pureed butternut squash, cooked sausage and baby spinach. Stir to combine!
#DYK? PTSMC has a registered dietitian on staff!
Kristen Ludwig, RDN, CD-N, CPT is a Health Fitness Specialist for our Transition Rehabilitation program in our Avon office. She graduated from the University of Saint Joseph with a B.S. in Nutrition & Dietetics. She is a registered dietitian, as well as certified personal trainer through the American Council on Exercise (ACE).