Ready for another light and healthy recipe completely packed with flavor…and ready in under 30 minutes? Then you should try this Butternut Squash Carbonara.

I love experimenting with different types of veggie noodles, and these butternut squash noodles have a great texture and just a bit of sweetness that adds such great flavor to each bite. 

Carbonara is a classic Italian recipe that calls for an egg to be tossed in hot pasta with a bit of the reserved pasta water to create a creamy sauce…without any cream! The butternut squash noodles release enough water while sauteing to create that creamy sauce with the eggs. I also added Parmesan cheese, but that’s optional! The other ingredients in carbonara are traditionally bacon bits, peas, onions, and garlic. We were out of onions and peas, so I added spinach instead and it was great! This is the perfect recipe to clear out your veggie drawer with.

Full disclosure: In a strange plot twist, my local grocery store was out of butternut squash, but had pre-spiralized butternut squash noodles ready to purchase. So I definitely saved some time there. If you are not as lucky, make sure to peel, gut, and cut the squash into sections that fit to your spiralizer.

Enjoy!

Xoxo, Claire and the Mamas at Mama Jess

 

Butternut Squash Carbonara

Ingredients:

2 cups butternut squash noodles

2 eggs

4 slices of bacon

1 cup spinach (or peas or other veggies you would prefer to use!)

3 cloves garlic minced

1/4 cup grated parmesan cheese (optional)

Salt and pepper to taste

 

Directions:

• In a large pan, saute the bacon until very crispy. Pat off oil and break into small pieces when cooled. Reserve the bacon grease.
• In the same pan with, add the butternut squash noodles into the bacon grease and saute for about 5 minutes or until reduced and soft in the pan. Stir frequently.
• Add veggies (spinach, peas, broccoli, whatever you’re using!) and allow to cook for a few minutes with the noodles until soft.
• In a small bowl, while the noodles saute, whisk eggs together with salt and pepper. If you are adding some grated parmesan cheese, add that into the bowl as well and combine.
• Reduce the heat of the saute pan to low and pour the egg mixture over the hot butternut squash noodles until combined. Stir well to make sure the egg doesn’t scramble.
• Top with bacon bits and serve hot.
• Enjoy this yummy summer dish!