Using spaghetti noodles and shed vegetable "noodles".
Zucca Spaghetti (Italian)
Serves 4
(gluten-free) spaghetti
1 butternut squash (top half, the "neck") 12 ounces (340 g)
2 Tbs. (30 ml) olive oil
2 thinly sliced garlic cloves
about 8 chopped sage leaves (=1 tsp./5 ml dry)
pinch or more to taste red pepper flakes
¾ cups (180 ml) dry white wine
2 cups (470 ml) organic baby kale
¼ cup (60 ml) organic: cream, plain yogurt, or diary-free yogurt
1 Tbs. (15 ml) mustard
2 ounces (55 g) crumbled blue cheese or extra-sharp cheddar, or a diary-free cheese
optional: cooked sweet Italian sausage, casing removed
1. Cook the spaghetti as directed on the package.
2. Use a spiralizer or cut the butternut squash into ¼ inch (65 mm) pieces.
3. Sauté for 8 minutes.
4. Add the garlic, sage, and red pepper, cover and cook 3-5 minutes.
5. Add the kale, cream/yogurt, mustard and simmer 1-2 minutes.
6. Fold in the cheese and optional sausage.
Buon Appetito!
