Cheesy Butternut Squash Noodles with Bacon, Spinach and Mushrooms

servings: about 4

INGREDIENTS

• 1 large butternut squash, spiralized
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 large handfuls fresh organic baby spinach
• 1 cup cremini mushrooms, sliced
• 8 strips organic bacon, cooked
• 1 ¼ cup shredded gruyere cheese
• 1 Tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes, optional

DIRECTIONS

Preheat oven to 350°F.

For butternut squash noodles: cut squash in two, at the intersection of the slender neck and the round base [you will not be spiralizing the round base with seeds]. Peel the neck of the squash and spiralize using your spiralizer [this is the one that I use and love!].

On a parchment paper lined baking sheet add your spiralized butternut squash noodles, drizzle with 2 Tbsp olive oil, salt and pepper. Bake for 15 minutes. Remove from oven and set aside to cool.

In large skillet, cook your bacon until crispy. Remove and add to a paper towel lined plate to absorb excess oil. Once bacon has cooled, crumble and set aside. In the same skillet with bacon fat, over medium heat add onions and garlic. Sauté until fragrant, 3-5 minutes. Next add mushrooms and cook for another couple of minutes until they being to soften. Add spinach and cook until wilted, about 3 minutes. Lastly, to the skillet add cooled butternut squash noodles, crumbled bacon, cheese and red pepper flakes [if using] and toss until evenly coated and cheese has melted. Top with additional cheese if desired. Enjoy!

Cheesy Butternut Squash Noodles with Bacon, Spinach and Mushrooms

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Angela Freed

Serves: about 4

Ingredients

• 1 large butternut squash, spiralized
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 large handfuls fresh organic baby spinach
• 1 cup cremini mushrooms, sliced
• 8 strips organic bacon, cooked
• 1 ¼ cup shredded gruyere cheese
• 1 Tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes, optional

Instructions

1. Preheat oven to 350°F.
2. For butternut squash noodles: cut squash in two, at the intersection of the slender neck and the round base [you will not be spiralizing the round base with seeds]. Peel the neck of the squash and spiralize using your spiralizer [this is the one that I use and love!].
3. On a parchment paper lined baking sheet add your spiralized butternut squash noodles, drizzle with 2 Tbsp olive oil, salt and pepper. Bake for 15 minutes. Remove from oven and set aside to cool.
4. In large skillet, cook your bacon until crispy. Remove and add to a paper towel lined plate to absorb excess oil. Once bacon has cooled, crumble and set aside.
5. In the same skillet with bacon fat, over medium heat add onions and garlic. Sauté until fragrant, 3-5 minutes.
6. Next add mushrooms and cook for another couple of minutes until they being to soften.
7. Add spinach and cook until wilted, about 3 minutes.
8. Lastly, to the skillet add cooled butternut squash noodles, crumbled bacon, cheese and red pepper flakes [if using] and toss until evenly coated and cheese has melted.
9. Top with additional cheese if desired.
10. Enjoy!

3.5.3226

As a bonus I’ve included the following fresh spinach salad recipe! See below.

Spinach and Arugula Salad with Fresh Fruit, Almonds and Feta

My mama’s recipe! 

servings: about 4

INGREDIENTS

• 4 cups fresh organic baby spinach
• 1 cup arugula
• 1 Anjou pear, chopped into bite-sized pieces
• 6 strawberries, sliced
• 1 cup red grapes, sliced in half
• 8 oz. package crumbled feta
• ½ cup raw almonds, toasted and roughly chopped
• Vinaigrette: 3 Tbsp olive oil, 1 Tbsp red wine vinegar, 1 Tbsp fresh lemon juice, 2 tsp stone ground mustard, salt and pepper to taste. Add to mason jar and shake until combined.

DIRECTIONS

Add all salad ingredients together and toss with dressing right before serving. Enjoy!