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Ingredients
US|METRIC
4 SERVINGS
- 4 acorn squash (large)
- 3 Tbsp. olive oil
- 1/2 yellow onion (diced)
- 2 celery stalks (chopped)
- 2 small carrots (peeled and diced)
- 1 lb. chicken sausage (casings removed)
- 1 zucchini (shredded and drained of excess liquid)
- 4 cloves garlic (minced)
- 10 oz. baby spinach (bag of)
- 1/4 tsp. red pepper flakes
- 2 Tbsp. white cooking wine
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 bell pepper (any color, seeded and chopped)
- 1 yellow squash (chopped)
- 1 zucchini squash (chopped)
- 1 red onion (cut into 3/4 inch slices)
- 1/4 cup olive oil
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 lb. pasta (I like multi-colored rotini)
- 1 pt. grape tomatoes (cut in half)
- 6 oz. black olives (cut in half)
- 6 oz. Kalamata olives (cut in half)
- 12 oz. marinated artichoke hearts (cut into bite-sized pieces)
- 1 cucumber (peeled and chopped)
- 8 oz. genoa salami (or pepperoni)
- 24 oz. vinaigrette dressing (or Italian, your favorite store bought brand)
- 1 tsp. onion powder
- 1/2 tsp. red pepper flakes (or more if you like spice)
- 16 oz. cheese (cut into 1/2 inch chunks, for this recipe I used an artisan cheddar with pepperoni, but Provolone or fresh mozzarella can be used too)
- 4 portobello mushrooms (large, stems removed)
- 1 Tbsp. extra virgin olive oil
- 1/4 cup yellow onion (minced)
- 14 oz. italian chicken sausage (package of)
- 1 zucchini squash (medium, shredded and laid out on a paper towel)
- 2 cloves garlic (minced)
- 1/2 cup bread crumbs (regular or gluten free)
- 1/2 cup chicken broth
- 4 oz. mascarpone cheese
- 2 Tbsp. butter
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