When you’re craving some Italian flavor but not all the carbs that come with a traditional pasta dish, reach for this tasty stuffed Italian sausage recipe. Even with a side of veggie noodles, it is so easy to prepare and so flavorful that your taste buds will be just as satisfied as your tummy in no time.
INGREDIENTS
2 ITALIAN SAUSAGES
BUTTERNUT SQUASH “NOODLES” (RAW, ABOUT 2-3 CUPS)
2 CLOVES GARLIC
OLIVE OIL
MOZZARELLA CHEESE
PEPITAS (PUMPKIN SEEDS)
THYME (PREFERABLY FRESH BUT DRIED WILL DO, TOO!)
SUMAC
SALT
PEPPER
BUTTER
DIRECTIONS
– In a medium-sized mixing bowl combine your butternut squash and minced garlic, along with small handful of pepitas, a pinch of salt, a pinch of pepper, and a drizzle of olive oil (~1 tbsp). *Here we are using “pre-noodled” squash, but feel free to grate your own ahead of time.
– Give those ingredients a quick stir to coat the squash noodles. Then set aside to marinate while you prep the sausages.
– Remove casings and slit each sausage lengthwise, then lay them open.
– Sprinkle the insides with a bit of salt and pepper (but be careful not to over-salt if the sausage comes pre-seasoned).
– Add the mozzarella cheese. *We’ve sliced ours, but shredded would work, too.
– Now it is time for thyme! Remove from the stems and add on top of the cheese.
– Additionally, add a some dried, ground sumac to each sausage, as well as a light touch of olive oil.
– Pinch each sausage closed.
– Coat the bottom of a medium sauce pan with about 1 tbsp of olive oil. Toss in the squash noodles, cover, and set on the stove at medium heat.
– Melt 1 tbsp butter in a skillet, then add your sausages.
– Cook these over med-high heat for 10-15 minutes, gently flipping several times to ensure all sides are cooked evenly. While you’re at it, give those noodles a gentle flip, too.
– Remove all food from heat. Lay the cooked stuffed Italian sausages on paper towels to drain off any excess oil.
– Pair with a glass of wine, plate and enjoy!
Bon Appétit!
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