This Beef Kielbasa Skillet with Squash and Zucchini Noodles was born out of a combination of laziness and panic. I didn’t want to go to the store. There was a little beef kielbasa leftover from a cheese platter. And the vegetables in my refrigerator were looking pretty sad. This was the fastest and easiest meal I came up with, utilizing everything that needed to be eaten. [This post contains affiliate links] Jump to Recipe
The beef kielbasa, red pepper, and onion flavors remind me of Jambalaya while the mushrooms enhance it all through absorption. Squash and zucchini noodles give it a lighter feel but I was still really surprised at how full it made me.
Mushrooms are really annoying me though. I keep trying to sneak them into my diet but my body is like, “I see you-I know what your doing. Ha. You’ll never eat mushrooms again!” People with j-pouches and ostomies sometimes have trouble digesting mushrooms. No matter how much I chew, they go through my system largely undigested.
Anyways, I also discovered how much I love the other blade settings on the spiralizer. By default, I’ve always just used Blade C, which has the smaller triangular blades and makes spaghetti like spirals.
But I guess the last time I cleaned it I put Blade A on instead, which has no triangular blades and creates pappardelle-like spirals. And I love it! It works a lot better with the yellow squash, which has lots of seeds in the center. Whenever I used Blade C on yellow squash I would just get mush.
Who feels silly for not utilizing all of the blades now? Me. I do.
Party this Friday
I’m super excited because I have a post coming on Friday that’s part of a virtual St. Patrick’s Day party. It’s my first time participating in one. Bloggers create a recipe around a theme and all the posts go live on the same day. Each blogger shares all the links to the other recipes in their post, creating a virtual potluck type party. Cool right?!
My recipe is ridiculous, as befitting a boisterous holiday like St. Patty’s Day. I can’t wait to see what the others are bringing to the table!
Skillet Beef Kielbasa and Squash and Zucchini Noodles
- 2 + 1/2 teaspoons extra virgin olive oil, separated
- 1 red bell pepper, deseeded and thinly sliced
- 3/4 cup beef kielbasa, thinly sliced
- 1/2 red onion, cut in half vertically and then sliced diagonal
- 3 garlic cloves, minched
- 8 ounces mushrooms, stems removed and sliced
- 2 small yellow squash, peeled and spiralized I used blade A
- 2 small zucchini, peeled and spiralized I used blade A
Heat 2 teaspoons olive oil in a large skillet on medium high heat until it is shimmering.
Add the red pepper and cook until blistered, stirring occasionally for 4 to 5 minutes. Remove and set aside.
Add the sausage to the skillet and cook until browned, remove and set aside.
Add more olive oil if necessary and add onions, garlic, and a pinch of salt and pepper, cooking on medium high for 30 seconds to a minute. Reduce heat to medium-low and cook for 2 to 3 more minutes, until the onions are soft and translucent.
Add the mushrooms and cook 3 to 4 minutes until they are soft and have released all their juices.
Add the red peppers and sausage back into the skillet, stir.
Turn off the heat and add the squash and zucchini noodles. Stir until well mixed and the veggie noodles are slightly cooked and tender.