Spicy Sausage over Squash

This is a great meal on a day when you want something a bit more hearty. It's also a great recovery meal from a long training day.

I start with butternut squash, slice it down the middle and roast in a pan with water. It takes about 45 minutes at 400 degrees.

While the squash is cooking, I saute the oil, onions, garlic and sausage. I cook on medium heat for about 20-30 minutes, until the sausage is fully cooked. Then, I add some mushrooms and some sun-dried tomatoes, but you can add any vegetables you like. 

The squash will be tender when fully cooked. Remove from the oven and allow to cool a bit. Once cool, scoop out the meat and add to a bowl. Top with a tablespoon of butter, salt and pepper. 

Add fresh kale to the sausage mixture and cook until the kale is slightly wilted.

Add the sausage mixture to the squash. Option to add parmesan or romano cheese. Serve and enjoy!

1 medium to large spaghetti or butternut squash
1 lb organic chicken sausage
1 white onion, chopped
3 cloves garlic, minced
4 cups baby spinach
6-8 sundried tomatoes
2 tbsp. grapeseed oil
1 tbsp. pasture butter
Sea salt and pepper, to taste

Serves 2

Adapted from Stupid Easy Paleo