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Butternut Squash Spaghetti with Sausage and Sage

Butternut Squash Spaghetti with Sausage and Sage

Cut the carbs by adding spiralized squash to spaghetti for a veggie-centric pasta dish!

Butternut Squash Spaghetti with Sausage and Sage

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By: Woman's Day
4 servings
Prep Time
15 minutes
Cook Time
30 minutes


  • 8 oz. Gluten Free Spaghetti
  • Top half of a medium butternut squash (the "neck," about 12 oz.)
  • 2 tbsp. Extra-virgin olive oil
  • 8 oz. Sweet Italian sausage, casing removed
  • 2 cloves Garlic, thinly sliced
  • 1/4 c. Fresh sage leaves (about 8), chopped
  • 1/4–1/2 tsp. Crushed red pepper flakes (optional)
  • 3/4 c. Dry white wine
  • 2 c. Baby kale
  • 1/4 c. Cream
  • 1 tbsp. Whole-grain mustard
  • 2 oz. Crumbled blue cheese or coarsely grated extra-sharp Cheddar



  1. Cook spaghetti according to package directions; drain.

  2. Meanwhile, peel the butternut squash and spiralize on a thin noodle setting. Cut any very long strands in half.

  3. Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon until beginning to brown, 6 to 8 minutes. Add the garlic, sage, and red pepper (if using) and cook, stirring, for 1 minute.

  4. Add the butternut squash and toss to combine. Add the wine and cook, covered, until the squash is just tender, 3 to 5 minutes.

  5. Add the kale and toss to combine. Stir in the cream and mustard and simmer until slightly thickened, 1 to 2 minutes. Fold in the cheese.

Recipe Notes


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Credit: Woman's Day


  • 546 CAL
  • 25 G FAT (10 G SAT FAT)
  • 65 MG CHOL
  • 650 MG SOD
  • 23 G PRO
  • 55 G CAR
  • 4 G FIBER

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