Golden Squash Noodles & Sausage with Sorrel
This seasonal one-dish meal is low-carb and husband approved. Preparation requires a vegetable spiralizer tool.
Golden Squash Noodles & Sausage with Sorrel
This seasonal one-dish meal is low-carb and husband approved. Preparation requires a vegetable spiralizer tool.
Servings Prep Time
2 1glass of wine
Cook Time
.5glass of wine
Servings Prep Time
2 1glass of wine
Cook Time
.5glass of wine
Ingredients
Instructions
  1. In a large straight sided skillet heat 1 T EVOO over medium-high heat. Add the sausage (whole or removed from casings) and cook until browned on all sides and cooked through. Remove from pan and allow to cool slightly. If you’ve left the sausage in the casings, slice into 1/2 inch pieces.
  2. Meanwhile sprialize your squash into long spaghetti-like “noodles.” Add remaining 1 T EVOO to sausage drippings in pan. Add garlic and cook just until fragrant. Add noodles and cook over medium-high heat, turning occasionlly until coated in the oils and just slightly tender. 3-5 minutes. Don’t over stir. Using tongs remove noodles to a pasta bowl or serving dish. Add the sausage.
  3. Return pan to heat. Add sorrel and allow to wilt. It will turn from a bright green to a khaki color. Add a scant splash each of white wine and chicken broth and quickly deglaze the pan. The sauce will reduce and the sorrel will become limp. This is quick–just a couple of minutes.
  4. Drizzle sorrel sauce over noodles and sausage and gently toss. Top with fresh grated Parmigiano-Reggiano.
Recipe Notes

I originally made this with zucchini golden squash I grew in my garden. It had a hearty texture with a fork-twirling pasta characteristic that was fantastic! I tested it later with yellow squash (store bought) and the noodles weren’t the same. There were fewer al dente noodles and more mushy squash. If you don’t find golden zucchini try traditional zucchini. I think the noodles will hold up better to your twirling fork, an important quality for ¬†comfort food.

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