Servings: 4 people
Ingredients
- 340 gram package of noodles of choice
- 4 tbsp avocado oil (divided)
- 1 medium yellow onion (finely chopped)
- 113 gram container of shiitake mushrooms (sliced)
- 3 cloves garlic (divided and minced)
- 2 tsp dried thyme (divided)
- 2 tsp dried rosemary (divided)
- 4 cups butternut squash (peeled and chopped into 1/2" cubes)
- 1 lb ground meat of choice (grass-fed beef, turkey, chicken, etc.)
- 2 cups baby spinach (roughly sliced)
- 1/4 cup fresh parsley (chopped)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt (or to taste)
Instructions
- Cook noodles according to package instructions.
- In the meantime, add avocado oil to a large pan and warm over medium heat. Add the onion, mushrooms, 2 of the 3 cloves of minced garlic, 1 tsp of thyme, and 1 tsp of rosemary. Saute until onions are translucent and mushrooms soft (about 5-7 minutes).
- While the mushrooms are sauteing, bring a large pot of water to boil. Add the squash and boil until fork tender (about 5-7 minutes).
- Once the squash is done, strain and add to a large bowl along with the onion/mushroom mixture.
- In the same pan, warm 1 tbsp of avocado oil over medium heat. Add the ground meat along with sea salt + remaining thyme and rosemary. Cook through.
- Once the meat is cooked, add to the large bowl with the onion/mushroom/squash.
- Then add the cooked pasta, spinach, parsley, garlic powder, onion powder, lemon juice, olive oil and sea salt to the bowl.
- Mix until the pasta is well coated with the veggies and seasoning.
- Serve immediately.
Notes
For the pasta, I used one box of Jovial’s Organic Brown Rice Fusilli.
For the squash, if you have the time consider roasting it in the oven at 400F for 30-40 minutes (or until fork tender). Drizzle with avocado oil beforehand and sprinkle with your desired herbs/seasoning. This will provide a delicious caramelized flavour to the squash.
To save time, purchase pre-diced and frozen butternut squash cubes.