The current gluten-free, no-carb craze does not surprise me. These things are cyclical, like bootcut jeans.
I offer you this recipe not because I advocate for 100% gluten-free world, but because we need to find a middle ground. And to do that, we need to expand our repertoire in the kitchen. Butternut noodles are relatively easy to make, cook quickly, provide carbohydrates that our bodies need (yes, need) and come with a whole tasty mouthful of essential vitamins and fiber.
Now if we went out to a restaurant, I’d probably take a roll if they were fresh and warm. I ain’t tryin’ to hate.
But.
Gluten does this funny thing where it signals zonulin (an inflammatory protein) to be released and open the tight junctions of your intestinal wall. (1)
Basically, bread (and pasta and such) makes little holes in your intestines. This is true for everyone – not just those with Celiac disease or a gluten intolerance.
Of course, some folks are able to recover.
Others? A “leaky gut,” or intestinal hyperpermeability, is related to health issues like allergies, autoimmune disease, insulin resistance, overweight/obesity, depression and anxiety.
So while you may not be constipated or have IBS…you may still have a significant digestion issue going on.
To watch: Click play then use the button on the bottom right of video to turn on volume:
- 12 slices bacon (pre-cooked, fat reserved)
- 3 Tbsp. olive oil (or use bacon fat)
- 1 whole butternut squash (choose one with a long neck)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 handful fresh sage, minced
- 1 bunch kale, chopped
- ½ tsp. salt
- Slice neck off butternut squash and peel. (Reserve bulb of squash for another use.) Run peeled squash through your spiralizer. Alternatively, you can use a standard vegetable peeler to make long, wide strips.
- Warm 2 Tbsp. of olive oil (or bacon fat) in a large pot over medium-low heat. Add onion and sauté until it softens.
- Add garlic and sage to the pot. Sauté for another 2 minutes.
- Add butternut squash noodles, salt and 2 Tbsp. of water, then cover the pot and let them cook until tender (about 10 minutes). They should be steaming inside the pot – if not, increase the heat a smidge. Stir occasionally.
- - Meanwhile, heat remaining 1 Tbsp. of oil or bacon fat in a skillet over medium- high heat. Add kale. Toss with a sprinkle of salt and cook until bright green.
- - Once butternut squash mixture is tender, add crumbled bacon, season with salt and pepper and serve warm with a big scoop of kale.