INGREDIENTS:
a/n Cooking Spray
1 Tbs Olive Oil
5 ea Pork Sausages with Fennel, casings removed and meat crumbled
1 md Red Onion, diced
1/2 tsp Red Pepper Flakes
3 md Garlic Cloves, minced
1 can Diced Tomatoes with Juices
1/2 cup Pecorino Romano Cheese, grated
1 cup Walnuts, roughly chopped
3 Tbs Fresh Parsley, minced
1 Lg Butternut Squash, peeled, spiralized with blade C, then riced
tt Salt and Paper
DIRECTIONS:
Preheat the oven to 375 degrees. Coat a 9 x 13-inch casserole dish with cooking spray.
Heat the olive oil in a large saucepan over medium heat. When the oil is shimmering, add the sausage meat and onion. Cook for 5 minutes or until the sausage is browned. Add the red pepper flakes and garlic, and cook for 30 seconds or until the garlic is fragrant. Then add the tomatoes, cheese, walnuts, and parsley. Stir in the butternut squash rice (approx 4 cups.) Season with salt and pepper, and toss to combine.
Transfer the mixture to the prepared casserole dish and spread evenly. Bake for 25-30 minutes or until the squash rice is softened and cooked through. Serve immediately.
Hellum's Kitchen 