I Can’t Stop Eating This…..

I know I know, another blogger with another pumpkin recipe!  But wait, don’t run just yet, trust me, you’ll want to make this!
Zucchini noodles with pumpkin rosemary sauce and spicy sausage.  It starts with zucchini noodles, such genius!  Since giving up gluten I’ve made these a staple, and they really do the trick.  Plus you can have an entire plate and not feel the least bit guilty!  Zucchini even ranks better than spaghetti squash on the low carb/low sugar meter, winning!
This meal comes together in minutes and is so comforting and tasty.  Make it tonight!

Zucchini Noodles and Spicy Sausage with Pumpkin Rosemary Sauce
*Serves 2

2 medium zucchini
1 sausage of choice (I like spicy pork or chicken for a little kick)
1 Tbsp olive oil
1/2 Tbsp butter
1 shallot, chopped
1 glove garlic, minced
1 Tbsp rosemary, chopped (I’ve used dried but fresh would probably take this to another level)
1/2 cup pumpkin puree
1/2 cup hot water

Use a julienne peeler to peel your zucchini into strips.  Peel until you reach the seeds then discard the core. 

Remove sausage from casing and brown in a skillet over medium heat.  Once cooked through, remove from pan and set aside. 

Heat oil and butter (I used ghee) in a skillet over medium heat.  Add shallot, rosemary, and garlic.  Cook until softened, about 2 minutes.  Stir in pumpkin and water, adding more if necessary to reach desired consistency.  Simmer until just thickened. 

In another skillet, saute zucchini noodles until softened and warmed through, about 3 minutes.  Toss in sauce and crumble sausage on top.  Top with Parmesan cheese if desired!

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