Cheesy Butternut Squash Noodles with Bacon, Spinach and Mushrooms
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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!
Recipe by Angela Freed at https://www.angelafreed.com/cheesy-butternut-squash-noodles-bacon-spinach-mushrooms/