I feel mega meh about chopping. Love cooking, detest the prep work.
And so, to keep this gruesome task from ever entering my existence, I hit the Trader Joe's refrigerated section, hunt through the ready-prepped fruits and veggies, and stock the fridge with ready diced onions, ready peeled garlic, ready to go sliced melons and mangos and pineapple strips.
So a few weeks back, when I was hunting for the usual prechopped suspects to pop in le fridgidaire, imagine my glorious delight to discover veggie zoodles made from butternut squash.
Like little crinkle fries, the clever folks at Trader Joe's had gone and made life gloriously simple with these ready to cook beauties.
At the time, I was finishing up the #FoodForLife cookbook. We'd scheduled several zucchini-based zoodle recipes. Because, when you go grain-free, gluten-free, nut-free, nightshade-free, sugar-free and seed-free, you gotta have some sort of secret backup in your arsenal. And ready-made zoodles from Whole Foods have been her go-to.
But here was something yummo and different. I grabbed a pack or nine, headed home, heated up a skillet and tossed together some killer tasty breakfast flavors.
And this happy skillet is what came of it all.
Don't have a TJ's nearby? No worries. Fresh or frozen diced butternute cubes work equally well.
But if you can hunt yourself down some butternut zoodles, toss, sizzle, skillet. And enjoy.
Learn more about this recipe on Instagram @cheekykitchen
Premade veggie noodles are beginning to pop up everywhere. For this recipe, Trader Joe's fresh butternut sticks were used. But you can also swap in pre-cut organic butternut cubes, available int the frozen section of most healthy food stores.
Makes 2 servings | 20 minutes
- 1 Tbsp organic coconut oil
- 2 large organic chicken sausages, sliced
- 2 cups butternut sticks or cubes (fresh or frozen)
- 2 green onions, diced
- 1 avocado pitted, peeled, and diced
- Juice of 1 lime, optional
- 1/4 cup fresh cilantro, chopped
- Sale and pepper to taste
In a large skillet, melt coconut oil over medium-high heat. Add sausages and butternut, cook until sizzling, and until squash is warm and tender. Transfer to serving bowls. Top with green onions, avocado, a squeeze of lime juice and cilantro. Salt and pepper to taste.
- Sausage Succotash. Add even more veggies! Toss in anything you've got in your fridge, from onions to zucchini. It's hard to botch this yummy breakfast.
- Bacon Skillet. Use pre-cooked bacon, instead of sausage for an even quicker breakfast.
- Sweet Potatoes. Swap in baked sweet potato cubes for the butternut squash.