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Creamy Butternut Squash Noodles with Bacon and Spinach

Noodles, Butternut squash, spiralizer, vegetti, vegetable noodels, veggie spaghetti, 21 Day Fix, Pasta, Spaghetti, Autumn Calabrese, Clean eating
I had found this recipe online where Butternut squash is spiralized into “noodles” and tossed with creamy mascarpone cheese, bacon, and fresh spinach. However, I made quite a few modifications, because I didn't have marscapone cheese, and I added a few other ingredients. It was a fantastic way to eat my veggies!

I LOVE my spiralizer. Now, you can find many veggies in supermarkets which are spiralized, but sometimes, you can't and so it's good to know I can spirals any vegetable at any time!  I think everyone needs one of these handy little gadgets – it will completely change the way you eat your veggies!

The most popular vegetable to spiralize is zucchini (to make zoodles) – it’s mild in flavor and looks very much like traditional spaghetti once it’s cut. However, I wanted to try to spirals other vegetables. After seeing butternut squash spriralized at my local grocery store, I decided to try it for myself.

To spiralize the butternut squash, you’ll only need the top part (not the round bottom where the seeds are). The leftover butternut squash I just cubed and roasted.

Once the squash is in noodle form, I like to separate them a bit and cut them down in size as they tend to be really long! Then, toss them with some olive oil and season them up and you’re ready to roast. I like to roast the noodles to really give them lots of flavor and the texture comes out perfect this way.

If you love butternut squash, and even if you don't (I don't), you’re going to love this (I did)!


Butternut Squash, top half only*

Coconut Oil Pan Spray (I use Trader Joe's brand)

Kosher Salt and Freshly Ground Black Pepper

4 Slices precooked Turkey Bacon, sliced crosswise into small strips

1 Onion, thinly sliced

3 Cloves Garlic, finely minced

¼ Cup Chicken Broth

2 Cups Fresh Spinach, roughly chopped

¼ Cup (2 oz.) Ricotta Cheese

2 wedges Laughing Cow Light

2 TBSP Plain, full fat or 2% fat, Greek yogurt

Freshly Grated Pecorino Romano Cheese, for serving


Preheat the oven to 400º.

1. Using a spiralizer shred the butternut squash into spaghetti noodles. 

2. Spray baking sheet with coconut baking spray. 

3. Evenly spread the noodles on the baking sheet and spray the noodles. Season with salt and pepper. 

4. Roast the butternut squash for 10-15 minutes, or until “al dente”.

5. Meanwhile, heat the bacon in a large skillet over medium high heat, about 1-2 minutes. Transfer to a plate and set aside.

6. Return the pan back to medium heat and add in the onion. Sauté the onion until lightly brown, about 2 minutes, then add in the garlic. Toss in the roasted butternut squash noodles.

7. Turn the heat down to low and add in the chicken broth, cheese wedges, Greek yogurt, and ricotta cheese. Stir well to melt the cheese and combine everything.

8. Add the spinach to the skillet until it wilts, and then remove from heat.

9. Add the chopped bacon and the “pasta” to skillet and toss with sauce. 

10. Place one fourth of the recipe on a plate (for a side serving) or half the recipe (for a main course), and top with a sprinkle of Romano cheese.

This recipe will serve 2 as a main course, or 4 as a side dish. You can toss some chicken into the dish, if you want to make a little more substantial. I found it very filling on it's own!

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