Butternut Squash Noodles with Sausage and Kale

Prep: 15 minsCook: 20 minsTotal: 35 mins
Servings: 4-5 1x


  • 1 medium butternut squash, spiralized or thinly sliced (or cut into thin ribbons using a vegetable peeler)
  • 24 Tbsp. water
  • 2 Tbsp. avocado oil, divided (such as Primal Kitchen)
  • 1 red onion, sliced
  • 8 oz. mushrooms, sliced
  • 2 cloves garlic, minced
  • 14 oz. Pederson’s Natural Farms Kielbasa, cut into slices ¼ -inch thick (or other no sugar added turkey or chicken kielbasa or sausage)
  • 1 bunch kale, stems removed and roughly chopped (about 4 cups)
  • Sea salt to taste
  • Crushed red pepper, optional
  • Shredded parmesan cheese, optional – omit for Whole30


  1. Place a large skillet over medium heat. Add 1 Tbsp. avocado oil. Once oil is hot add butternut squash noodles and saute for 2-3 minutes. Then add 2 Tbsp. water and cover for 10 minutes or until squash noodles are tender (not overly soft/mushy). Add additional water as needed to prevent noodles from burning. Remove squash noodles from heat and transfer to a plate or bowl.
  2. To the same skillet over medium-high heat add remaining 1 Tbsp. avocado oil. Once oil is hot, add red onion. Saute for 2-3 minutes. Next add mushrooms and garlic and saute for another 2-3 minutes or until mushrooms start to soften and give off moisture. Add kielbasa and continue to cook until kielbasa is heated through, about 3-4 minutes.
  3. Add the kale to the pan and saute until kale is wilted then toss in the butternut squash noodles and heat through.
  4. For more heat, add a sprinkle of crushed red pepper. Salt to taste.


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Nutrition Information

  • Serving Size: 1/5th recipe
  • Calories: 450
  • Fat: 27g
  • Sodium: 757mg
  • Carbohydrate: 30g
  • (Fiber: 7g
  • Sugar: 7g)
  • Protein: 20g


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