MAKES 2 SERVINGS
Comfort food at its best! A healthy copycat of traditional carbonara, this "pasta" dish is loaded with vitamin A, C, magnesium, and potassium. This dish does contain a bit of parmesan cheese, if you are sensitive to dairy, substitute the cheese with 1 tablespoon of nutritional yeast. Enjoy!
Cut the neck from the butternut squash reserving the bulb end for later use. Using the large noodle blade of a vegetable spiralizer, cut the neck into large strands. If you do not have a large spiralizer, cut the squash into long strands using a vegetable peeler.
In a bowl, whisk together the eggs and cheese, season with salt and pepper.
In a large skillet, cook the bacon over medium-high heat until crispy. Transfer bacon to a paper towel-lined plate to drain, leaving the bacon drippings in the pan. Add 1/2 tablespoon of olive oil to the pan, add the garlic and cook for a few seconds, just until fragrant. Add in the spiralized butternut squash, season with a pinch of salt, and sautee for 3 to 4 minutes. Be careful to not overcook the squash, you want it slightly firmer than al dente.
Add thawed peas to the pan, stir in chicken broth and bring to a boil. Remove the pan from heat, toss in the bacon, then slowly pour into the egg mixture while tossing quickly until the sauce thickens. Season with fresh ground pepper and serve immediately. Enjoy!
Ingredients
Directions
Cut the neck from the butternut squash reserving the bulb end for later use. Using the large noodle blade of a vegetable spiralizer, cut the neck into large strands. If you do not have a large spiralizer, cut the squash into long strands using a vegetable peeler.
In a bowl, whisk together the eggs and cheese, season with salt and pepper.
In a large skillet, cook the bacon over medium-high heat until crispy. Transfer bacon to a paper towel-lined plate to drain, leaving the bacon drippings in the pan. Add 1/2 tablespoon of olive oil to the pan, add the garlic and cook for a few seconds, just until fragrant. Add in the spiralized butternut squash, season with a pinch of salt, and sautee for 3 to 4 minutes. Be careful to not overcook the squash, you want it slightly firmer than al dente.
Add thawed peas to the pan, stir in chicken broth and bring to a boil. Remove the pan from heat, toss in the bacon, then slowly pour into the egg mixture while tossing quickly until the sauce thickens. Season with fresh ground pepper and serve immediately. Enjoy!