You’ve never had carbonara quite like this! Loaded with veggies, this spiralized veggie noodle recipe is a healthy copycat of a traditional carbonara recipe. Butternut squash gets spiralized into long, tender noodles for a lower-carb version of this creamy, cheesy pasta dish. Look for a squash with a large, straight neck to make the longest veggie noodles.
Ingredients 4 servings:
1 (3 pound) butternut squash, peeled
2 cups small broccoli florets
2 tablespoons extra-virgin olive oil
Colavita First Cold Pressed Extra Virgin Olive Oil 17 Fl Oz
½ teaspoon ground pepper, divided
¼ teaspoon salt
2 large eggs, at room temperature
¾ cup grated Parmesan cheese, divided
Kraft Grated Parmesan Shredded Parmesan Cheese 7 Oz
4 strips bacon may use fake meat
2 large cloves garlic, grated
¼ cup low-sodium chicken broth
Position oven racks in upper and lower thirds of oven; preheat to 400°F.
Cut the neck of the squash from the bulb. Using the large noodle blade of a spiral vegetable slicer (or a julienne or regular vegetable peeler), spiralize (or cut) the squash neck into long strands. You should have about 10 cups of “noodles.” (Reserve the bulb for another use.)
Combine the spiralized squash, broccoli, oil, ¼ teaspoon pepper and salt in a large bowl. Divide the mixture between 2 large rimmed baking sheets. Roast until just tender, 12 to 14 minutes.
Meanwhile, whisk eggs and ½ cup cheese in a medium bowl.
Cook bacon in a large nonstick skillet over medium heat until crisp, 7 to 9 minutes. Transfer to a paper towel-lined plate. Remove the pan from the heat; add garlic and stir until fragrant, about 30 seconds. Stir in broth and the remaining ¼ teaspoon pepper. Transfer 3 tablespoons of the broth to the egg mixture, whisking constantly until smooth. Add the egg mixture to the pan; cook over low heat, stirring, until thick and creamy, about 45 seconds. Add the roasted vegetables and gently toss to coat. Transfer to a serving bowl.
Serve topped with crumbled bacon and the remaining ¼ cup cheese..
Serving size: 1¼ cups each
Per serving: 296 calories; 17 g fat(6 g sat); 4 g fiber; 23 g carbohydrates; 15 g protein; 84 mcg folate; 113 mg cholesterol; 5 g sugars; 0 g added sugars; 19,416 IU vitamin A; 69 mg vitamin C; 306 mg calcium; 2 mg iron; 594 mg sodium; 831 mg potassium
Nutrition Bonus: Vitamin A (388% daily value), Vitamin C (115% dv), Calcium (31% dv), Folate (21% dv)
Carbohydrate Servings: 1½
Exchanges: 1½ fat, 1 high-fat protein, 1 starch, ½ medium-fat protein, ½ vegetable