By The Toasted Pine Nut
Sage and Bacon Parmesan Zoodles
14 steps
Prep:10minCook:15min
This recipe for Bacon Butternut Squash Parmesan Zoodles is the perfect reason to bust out that spiralizer!! It's low carb, gluten free, and SO DELICIOUS!!
Updated at: Thu, 21 Nov 2024 09:04:09 GMT
Nutrition balance score
Good
Glycemic Index
60
Moderate
Nutrition per serving
Calories1213.5 kcal (61%)
Total Fat73.4 g (105%)
Carbs102 g (39%)
Sugars30 g (33%)
Protein48.4 g (97%)
Sodium2637.1 mg (132%)
Fiber16.2 g (58%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Cut the neck of the butternut squash and set the bell aside for another recipe.
Step 2
Peel the skin off the squash and cut into cubes.
Step 3
Spiralize your zucchini with the spaghetti blade (usually blade C).
Step 4
Place the zoodles on a paper towel or in a strainer in the sink and sprinkle with sea salt. Set aside.
Step 5
In a skillet, over medium heat, cook the bacon until crispy.
Step 6
Transfer the bacon to a plate lined with a paper towel and keep the skillet on.
Step 7
Add the cubed butternut squash to the pan with the bacon grease. Let cook until it starts to brown, about 5 minutes.
Step 8
Add the garlic and chopped sage. Continue to cook for a few more minutes, then turn off the heat and set aside to allow the flavors to do their thing.
Step 9
When the bacon is cool, crumble it into the pan with the butternut squash.
Step 10
Add some of the Parmesan and stir to combine.
Step 11
Place the zoodles and arugula in a large bowl.
Step 12
Add the honey mustard dressing to the bowl and toss.
Step 13
Add the butternut squash mixture to the bowl.
Step 14
Sprinkle with extra Parmesan cheese, any extra bacon crumbles and sage leaves.
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