MEAL PLAN week of October 29th

It’s been forever since I’ve added meal plans to the blog but after taking a poll the majority of you guys wanted them back so here we go! I’ve been on a winter squash kick as of late and this week I’ve added a couple more. Winter squashes are hearty, flavorful and very nutritious. Butternut squash and delicata are my top favs for their versatility but there are so many varieties available now to get creative with. It’s also Halloween week and Nova could is so ready to live out her Princess Elsa dreams on Wednesday. If she had it her way she’d be decked out on the daily, blonde wig included!  When it comes to trick or treat candy the past couple of years she has been under the impression that the candy disappears the next day, or she’s just completely forgot that she collected a bag of sugar the night before. I have no idea how I’ve been so lucky the past two years. Either way I’ll let her eat as much as she wants on Wednesday and if she remembers on Thursday morning then we will ration out her favorite 10 pieces and the rest goes in the trash.  Wish me luck!

MONDAY: Instant Pot Dal with Split Peas 

I’m making this with a side of cauliflower rice but you can use white rice as well.

TUESDAY: Butternut Squash, Kale & Pepitas Tacos

These are so good! Just remember to soak the cashews in advance.

THURSDAY: Butternut Squash Noodles With Sausage & Peppers 

I absolutely love this recipe! Feel free to leave out the sausage for a plant based meal and add mushrooms instead.

FRIDAY: Instant Pot Korean Short Ribs 

This is also a favorite recipe! Serve with cauliflower rice or white rice and a side of kimchi.

 

Butternut Squash Noodles with Sausage & Peppers

Get ready to twirl those forks because these butternut squash noodles are killer! Sometimes you just have a hankering for some classic Italian flavors of garlic, sausage, mushrooms and peppers and this dish hits all the spots. If you’ve never tried spiralizing butternut squash you’re going to love the touch of sweetness it brings and the texture that is firmer and more substantial than spaghetti squash. If you don’t have a spiralizer spaghetti squash would make a good substitution.

Butternut Squash Noodles with Sausage & Pepper

  • 1 large butternut squash (spiralized)
  • 1/2 pound italian bulk sausage
  • 2 large cloves of garlic (sliced)
  • 10 cremini mushrooms (sliced)
  • 6 large kale leaves (chopped)
  • 1 red bell pepper (sliced)
  • 1/2 – 1 tsp red pepper flakes
  • salt and pepper (to taste)
  • 3 tbsp olive oil
  1. Preheat oven 400°

  2. In a large pan cook sausage until browned and remove from the pan.

  3. Add in 1-2 tablespoons of olive oil and sauté garlic for 30 seconds. 

  4. Add mushrooms and sauté for 3 – 5 minutes. Season with salt, pepper, and red pepper flakes.

  5. Add sliced bell peppers and cook for 2-3 minutes

  6. Add kale and cook until kale begins to wilt down. Season again to taste.

  7. Add olive oil as needed to keep from drying.

  8. Remove from heat.

  9. On a parchment lined baking sheet place your spiralized squash noodles. And drizzle a tablespoon of olive oil with a little salt.

  10. Bake noodles for 10-15 minutes. Check for doneness. You are looking for a little bite “al dente style”.

  11. When the noodles are cooked add them to the frying pan with the sausage and veggies. Cooking over medium heat toss everything together and taste for seasoning.