Butternut Squash Noodles with Chicken Sausage & Kale

Every time I make something outside of the box, my husband gives me a snarl. Then, he tries it and 9 out of 10 times goes back for seconds and thirds. This was one of those. We literally ate the entire pot and my 1-year-old ate the chicken sausage like it was Apple Flavored Puffs (her favorite).

I wanted to venture away from zucchini with my Vegetti and when I saw butternut squash at our local produce stand, I knew I had to experiment! Thus, this new little dish was created and will be duplicated!

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Butternut Squash Noodles with Chicken Sausage & Kale

1 Tbsp coconut oil
1lb chicken sausage (could use pork or turkey)
Salt and pepper to taste
1 chopped sweet onion
8 oz. of baby kale
2 garlic cloves, minced
½ cup chicken broth
1 tsp of apple cider vinegar
Dash of cayenne pepper
1 tsp ground fennel
2 dashes of nutmeg
2 tsp ground sage

Remove the sausage casings if using links – I just squish it out of the ends. Heat a large wide and deep pan over medium heat. Add the oil, then brown and crumble the sausage, adding salt and pepper to taste.

Add the chopped onion and cook until the onions soften and become translucent.

Add the kale, and stir until it is wilted. It will look like it won’t fit in the pan, but it will shrink!

Add the garlic and cook for 1 minute.

Add the chicken stock, apple cider vinegar, and spices. Stir and cook uncovered for 2-3 minutes to reduce a bit of the liquid.

Add the “noodles” to the pan and toss until will mixed.Enjoy!

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Sweet Potato Enchilada Casserole

Oh my ya’ll, I just love this one! Whenever I break out my Veggetti, I get weird looks from my hubby, but then he always gobbles up whatever I put on the table. This is just another one of those recipes. While I do use my Veggetti to make sweet potato noodles, you could just dice the sweet potatoes if you don’t have a spiralizer. By using sweet potatoes in place of the normal tortillas or pasta, the amount of calories, carbohydrates, and unhealthy fats that are typically found in casseroles is significantly reduced. I would say that gives you every right to have 2 servings! 🙂IMG_3023 (2)

Sweet Potato Enchilada Casserole

1 lb  chicken breasts, cooked and shredded*
2 cups red enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
salt and pepper, to taste
2 medium sweet potatoes, spiralized
6 oz Mexican cheese blend, shredded
Optional garnishes: avocado, sour cream, green onions, salsa

Preheat the oven to 400 degrees.
Add the shredded chicken, enchilada sauce, black beans, and corn to a large mixing bowl and stir to combine. Season with salt and pepper, to taste. Set aside.

Grease a 9×13 casserole dish with coconut oil. Add the sweet potatoes. Then, pour the shredded chicken mixture over the sweet potatoes and top with shredded cheese. Cover tightly with aluminum foil (this is important to keep cheese from burning like mine in the picture!!).

Bake for 50 minutes or until the cheese is bubbly and the sweet potatoes are cooked through. Allow the casserole to rest a few minutes before serving.

*I just boil my chicken, then shred with a fork.

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