Prep Time: 5 minutes | Cooking Time: 15 minutes | Serves: 2
Dietary Key: E, NN, GF, DF, WF, C, S

Courgetti is courgettes cut into spaghetti style ribbons with a spiralizer or julienne peeler, perfect as a gluten free and low carbohydrate alternative to wheat spaghetti.
Adapted from recipe created by Natural Chef, Ceri Jones.

Chicken Sausage and Chilli Courgetti


  1. Heat the olive oil in a large frying pan. Add the garlic, chilli flakes, and fry for 30 seconds before adding the raw chopped sausages. Cook till the mixture starts to brown
  2. Next add the diced courgette cores along with the tomatoes and cook over a medium heat until the sausages are cooked through, approximately a further 7-8 minutes
  3. When the sausages are cooked add the julienned courgette and stir through the sauce. Let the courgettes warm in the sauce for 2-3 minutes until softened
  4. Plate up and dress with fresh rocket, a good dose of black pepper and a shaving of Parmesan cheese

Top tip: You can use a julienne peeler or spiralizer to create your courgette spaghetti. If you have neither, use a standard peeler to create wider ribbons of courgette instead. Depending on your method there may or may not be any courgette cores for the sauce.


2 teaspoons olive oil
2 cloves garlic, minced
½ teaspoon dried chilli flakes
6 debbie&andrew’s Clean & Lean Chicken Sausages, chopped
10 cherry tomatoes, quartered
2 large courgettes, julienned (reserve the cores, dice them and add to the sauce)
25g fresh rocket, black pepper and Parmesan cheese to serve

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Dietary Key

E No eggs are used in this recipe
LC Low carbohydrate (Less than 20g of net carbs per portion)
NN No tree-nuts or peanuts used in this recipe
GF Gluten Free
DF Dairy Free
WF Wheat Free
C No celery
P Paleo although the sausages contain preservatives
S No sesame
SF Soy Free