Okay, onto it.

This recipe is a bit involved. I typically keep my meals quick and easy because I’m a busy, working mom. But occasionally, I feel like I deserve a little something special. This is one of those special meals.

Zoodles with Butternut Squash & Rosemary Cream Sauce
Prep Time: 10 Minutes Cook Time: 1 Hour
Serves 4-6

Ingredients:
1 Butternut Squash, Medium-sized
3 Tablespoons Ghee ((or Coconut Oil for Paleo))
1 Onion, Medium-sized, Chopped
2 Cloves of Garlic, Minced
3-4 Large Zucchini, Spiralized (I prefer the thicker setting on the Veggetti, like fettuccine)
1 Pound Mushrooms, Chopped. (Shitake or Baby Bella are good)
2 Tbsp Fresh Rosemary, Finely Chopped
1 Cup Coconut Milk (Full-Fat only)
1/2 Cup Chicken Broth (I use my own bone broth!)
Salt & Black Pepper to Taste

Directions:

1. Preheat oven to 375 degrees F.
2. Slice butternut squash in half lengthwise. Grease a baking sheet with 1 tablespoon of coconut oil and lay butternut squash (flesh-side down).
3. Roast for 30 – 45 minutes, until squash is tender and flesh can easily be pierced with a fork. Once it’s fully cooked, allow squash to cool, then scoop out the flesh (this should yield about 5 cups of flesh) and discard the skin. Add flesh to a blender.
4. Add 1 tablespoon of coconut oil or ghee to a pan over medium heat. Add the onions and garlic and saute for 3 – 5 minutes, until onion is translucent.
5. Next, add the sauteed garlic & onions, rosemary, coconut milk, broth, and salt to the blender with the squash. Blend until smooth.
6. Add the remaining tablespoon of coconut oil/ghee to a large pan. Add the mushrooms and saute for about 2 minutes, until they are just starting to brown. Then add the zoodles and cook for about 3 minutes, until almost tender. Add the sauce to the pan and continue to cook until sauce is hot and zoodles are tender.

Add salt & pepper to taste and serve hot.

Enjoy!

But you don’t have to fast to enjoy the benefits of bone broth. There are countless, delicious, paleo soups you can make with the broth to keep you feeling full while still reaping the incredible, gut-healing magic of bone broth! Personally, I love to make hearty soups. Especially this time of year. Meat (sometimes multiple), veggies (as many as I can find in the house or the garden) and plenty of fresh herbs. One of my absolute favorites is this Zuppa Tuscana!

Ingredients:

• 1 lb. Italian sausage, browned and drained
• 4 cups Bone Broth or chicken stock
• 1 teaspoon minced garlic
• 1 medium onion, diced
• 2-3 carrots, thinly sliced
• 2 large sweet potatoes, peeled and cut into cubes
• 1 large russet potatoe
• 2 cups kale, diced
• 1 can full fat coconut milk, refrigerated

Instructions:

1. Brown the Italian sausage in a pan and drain.
2. Add sausage, chicken stock, garlic, onion, carrots and potatoes to the slow cooker.
3. Cover and simmer on low for 6-8 hours, or on high for 4-6 hours until the potatoes are tender.
4. With 30 minutes left, add the kale to the slow cooker. Cover and allow the kale to cook for 30 minutes.
5. Five minutes before serving, open the can of refrigerated coconut cream and add just the solid white cream to the slow cooker. Cook for 5 additional minutes.
6. Enjoy!