The Pioneer Woman Tasty Kitchen
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Fall Zoodles with Sausage, Sweet Potato, and Kale

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Level: Easy

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Description

The perfect fall dinner, superfoods and sausage unite!

Ingredients

  • 2 whole Large Zucchini, Spiralized, Cooked Or Raw According To Your Preference
  • FOR THE SAUSAGE SAUCE:
  • Olive Oil, As Needed
  • 1 pound Hot Sausage, Bulk Or Casings Removed
  • 1 whole Sweet Potato, Peeled And Diced
  • ½ whole Onion, Diced
  • 4 cloves Garlic, Minced
  • ½ cups Chopped Walnuts
  • 15 ounces, fluid Canned Stewed Tomatoes
  • ¼ teaspoons Ground Allspice
  • 1 cup Chicken Stock
  • 4 cups Baby Kale
  • Parmesan Cheese For Serving

Preparation

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!

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