Fall Zoodles with Sausage, Sweet Potato, and Kale

Note: For the zoodles, I portion about 1/2 large zucchini per person, spiralized. I saute the zoodles for 1–2 minutes in olive oil over medium-high heat with a sprinkle of salt, onion powder, and garlic powder, then I drain them in a small colander right before serving. Feel free to eat them raw or any other way you like with this sauce!

For the sausage sauce:
Preheat a large skillet with a lid to medium-high heat with a drizzle of olive oil. Add sausage and cook for 5–7 minutes, breaking it up with a spoon as you go. When sausage is browned and crumbly, add sweet potato, onion, and garlic to the skillet. Stir veggies into sausage for 5 minutes.

Add walnuts, tomatoes, allspice, and stock to the skillet with a sprinkle of salt. Stir sauce together and taste; add more salt to your preference and break up the tomatoes a bit with a spoon.

Cover skillet and reduce heat to medium-low. Simmer sauce for 5–10 minutes until sweet potatoes are soft, then remov lid and simmer for a few minutes more to thicken the sauce. Stir in kale and taste once more for seasoning; add salt to your preference.

Continue to simmer the sauce until you are ready to serve, adding water a few tablespoons at a time if the sauce reduces too much. Serve over zoodles topped with Parmesan. Enjoy!