Butternut Squash Carrot Noodles with Sausage & Kale

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Picture this. You’re in the supermarket, searching desperately for a canned pasta sauce for your healthy spiralized veggie noodles to hurry home and make a quick dinner. These are your options:

Pasta Sauce A: Few ingredients, all recognizable whole foods or seasonings.
Pasta Sauce B: Many ingredients, many are unrecognizable and end in “phate” or “xyl”. Say what?!
Pasta Sauce C: Few ingredients, all recognizable whole foods or seasonings, organic, no refined sugar or dairy.
Pasta Sauce D:  Without reading the ingredients, the packaging says “Fat Free” and “Sugar Free.” There may be a picture of a creepy used-car-salesman on the front, beckoning you.

Which do you choose?

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Roasted Butternut Squash Sweet Potato Noodles with Bacon, Crushed Pecans and Spinach

Butternut Squash Sweet Potato Noodles with Bacon, Pecans and Spinach

Happy October! Fall is upon us. This means fall produce. So what is a girl to do who runs a food blog where spiralized zucchinis are her bread and butter? Rest assured, I’ve got a plan.

Even though you can get zucchini year-round, it’s time to give the other spiralizable vegetables some of the spotlight. Sweet potatoes are a great starting point. They’re healthy, colorful, and are so much more flavorful than regular pasta. Unlike roasting sweet potatoes, when you cook them in a skillet, they don’t turn out as sweet, which is best when making a savory dinner.

Before we get to the recipe, let’s talk about the “other spiralizable vegetables.”

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