Turkey Pesto Butternut Squash Noodles

This dish can be made using one pan = less mess!

Anyone who knows me knows I love a veggie noodle and the only thing I love more is a one pan dinner.

INGREDIENTS

• 5 cups butternut squash, spiralized noodles

• 1/4 cup pesto (I like this brand)

• 1 pound ground turkey

• 3 links of chicken sausage, sliced (I like this brand)

• 2 tablespoons extra-virgin olive oil

• 1/2 medium yellow onion

• 1 small box cherry tomatoes, halved

• 1 medium red pepper, chopped

• 1 cup arugula

• 1/4 cup chieken broth (optional)

• Salt and Pepper to taste

• Optional: top with any cheese you like, but to keep it Paleo/Whole30/dairy-free try this brand

You can adjust quantities to your liking. More or less of the vegetables or meat will not alter this recipe. You can even use different vegetables if you prefer.

STEPS

1. Heat your olive oil on medium heat in a large pan or wok.

2. Add your turkey and brown. Remove from pan and set aside.

3. Add your onion and chicken sausage. Sauté until onions become translucent, about 5 minutes.

4. Add your red pepper. Sauté another 5 minute or longer if you like softer vegetables.

5. Add your butternut squash noodles and sauté until desired texture is reached.

6. To soften your noodles faster and enhance flavor you can add the chicken broth at this time.

7. Add your pesto and salt and pepper.

8. Add your garlic and sauté 2-3 minutes. You want your garlic to brown, not burn.

9. Add your arugula and mix so it wilts slightly.

10. Optional: top with any cheese you like, but to keep it Paleo/Whole30/dairy-free try this brand and ENJOY!