Some times you get that urge to indulge in a carb-OVERLOAD. I get that feeling quite frequently in the winter because it feels SO far away from bikini season, so it's almost like "well, why not?" But, you can still trick your brain into thinking you're eating pasta, except you're really eating a vegetable that feels, tastes, and satisfies your craving just like real pasta. This recipe is AMAZING. The sauce is super healthy and tasty. It feels like it's super creamy but really that's just the sautéed butternut squash pureed. Definitely a great recipe to meal prep for the week. Just store your zoodles and sauce in two separate containers. Grilled or bake some chicken for a protein addition and whaaaaaLA!
butternut squash photo credit: eat yourself skinny
Ingredients:
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped into large chunks
  • 3 cloves garlic, minced
  • 2 lb. butternut squash, peeled and cut into cubes (about 3 cups once cut)
  • ¼ tsp. nutmeg
  • Salt and pepper, to taste
  • 3 sage leaves, minced
  • 1 cup vegetable broth
  • 2 medium zucchini, spiralized
  Instructions:
  • In a large skillet over medium heat, drizzle olive oil and sauté onion and garlic, until translucent and fragrant, about 3 minutes. Add squash, nutmeg, salt/pepper and cover, stirring occasionally, for about 8 minutes. Add sage and cook an additional minute. Add vegetable broth and bring to a boil. Reduce heat and allow squash to simmer, uncovered, for about 20 minutes until the squash is soft and the broth is reduced by half. Once the squash mixture is ready and has cooled slightly, add mixture to your food processor or blender and purée until smooth. Feel free to add extra vegetable broth or water as-needed for a thinner sauce. Toss the zucchini noodles and sauce all together in the skillet you were just using and cook over medium heat for about 2 minutes, until everything is combined. Season with additional salt/pepper and sage, serve and enjoy!