Butternut Squash & Zucchini Spirals with Italian Sweet Sausage – Gluten-Free Twiins Style

Butternut Squash & Zucchini Spirals with Sweet Italian Sausage-Gluten-Free Twiins Style

  • Servings: 6
  • Difficulty: Easy

We strive to prepare healthy meals that are big on flavor, have fresh ingredients, are quick to prepare and very satisfying. Barbara & I love vegetables but our hubbies are extreme carnivores! This makes it challenging for us to balance our meals so we all can enjoy them. I had the squash spirals & sausage on hand and we created this meal which ticks off all of the boxes. The addition of a small amount of Gluten-free spaghetti added to the mix of spiralized squash certainly made it satisfying for all. So, if you also have a carnivore you want to help eat healthier give this recipe a try...Our carnivores loved it and so did Barbara and I. Enjoy!😋❤️


  • 10 Sweet Italian Sausage links, cut into bite-size pieces (1/4 inch slices)
  • 12 oz zucchini spirals, (pre-spiralized save time & are sold in the supermarket produce section)
  • 12 oz butternut squash spirals, (pre-spiralized save time & are sold in the supermarket produce section)
  • 1 large sweet onion, sliced thin
  • 6-8  large garlic cloves
  • 2 cups grape tomatoes, cut in half
  • salt & pepper to taste
  • 6 oz Barilla Gluten-free thin spaghetti
  • 2 Tablespoons EVOO
  • Parmigiano Reggiano to sprinkle on top
  • Fresh basil, chopped for garnish


  1. Bring a pot of water to a boil then add salt. While the butternut squash & zucchini are cooking, add 6oz of thin spaghetti to boiling, salted water, and cook according to package directions. Drain.
  2. Slice each sausage link into bite-size pieces or 1/4-inch slices.
  3. Heat a very large skillet to medium heat & drizzle with EVOO. When hot enough, add the sliced sausage and brown on both sides. Remove and set aside in a bowl.
  4. Add additional EVOO and saute onions, tomatoes & bell peppers.
  5. Add salt & pepper to taste.
  6. Add the garlic and cook about 1 minute until fragrant.
  7. Add the spiralized butternut squash & zucchini. Mix well to combine. Cook  covered until softened (about 8-10 minutes)
  8. Take the cooked pasta and add it to the skillet. Toss gently.
  9. Place in a serving platter and garnish with fresh basil and Parmigiano Reggiano.

Notes:  If gluten isn’t an issue no need to use gluten-free ingredients.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.