Bring something hearty to the weekend table with this Cholla Bud & Sausage Macaroni Bake. Quinoa macaroni, sweet Italian sausage, mushrooms, spinach, and Dr. Cowan’s Garden Dried Cholla Buds come together with Winter Squash Powder and Kale Powder, then bake with eggs and goat’s milk cheddar for a satisfying meal.
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2 cups quinoa macaroni, cooked
2 cups crimini mushrooms
1 cup spinach
2 eggs, whisked
1 1/2 pounds sweet Italian sausage
1 onion, chopped
4 cloves garlic, chopped
2 Tbsp ghee
2 Tbsp olive oil
1/4 tsp sea salt
1/4 cup goat's milk cheddar cheese, diced
1. In a frying pan on medium, melt the ghee and brown the sausage. Break apart the sausage with a spatula or knife to cook through. Remove and place in a separate bowl.
2. In the same pan add the soaked and drained cholla buds and sauté for 3-5 minutes. Add the chopped onion and garlic and continue to cook on medium for an extra 5 minutes.
3. Add the mushrooms to the cholla bud/onion/garlic mixture and cook till tender on medium heat.
4. In a large casserole, combine the cooked macaroni and sausage, the sautéed cholla bud/onion/garlic mixture, the powders and salt, the olive oil, eggs and cheese and mix thoroughly. Bake in a preheated oven at 385 degrees for 30 minutes. Serve hot.
