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  • 4 oz. clean GF pepperoni, sliced into quarters

  • 3/4 lb. Italian sausage, casings removed or (make your own with ground pork and sausage seasoning)

  • 1/4 medium onion, chopped

  • 4-5 cloves of garlic, minced

  • 4-5 large yellow squash, spiraled 

  • 1- 7 oz. jar of tomato paste, ( I use bionature tomato paste )

  • 1 TBSP nutritional yeast

  • 3/4 tsp sea salt

  • 1 tsp garlic powder

  • 2 tsp dried oregano leaves

  • 1 head of broccoli, steamed


  1. Heat a large cast iron dutch oven or pot over medium-high heat. Add the sliced pepperoni and cook till it is crispy. Remove and set aside.

  2. Add the chopped onion to the pot and cook till translucent, add the minced garlic, cook till fragrant.

  3. Crumble the sausage and add it to the pot, allow to cook till completely cooked through.

  4. Add the spiraled squash noodles with the sea salt. Cook noodles for 5 minutes, until they are crisp but tender. 

  5. Stir in the tomato paste, garlic powder, oregano and nutritional yeast. Add water a tablespoon at a time of sauce is too thick.

  6. Add the cooked pepperoni back into the pot.

  7. Cover and continue cooking, until the noodles are soft, about 8-10 minutes.

  8. Stir in the cooked broccoli and sever.

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