Butternut Squash Carbonara with Broccoli
4 servings
Prep time: 35 minutes
Total time: 35 minutes
Description
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.Directions
- 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, 1/4 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 1/2 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 1/4 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 1/4 cup cheese.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
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Calories296 cal
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Total Fat17.2 g
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Saturated Fat5.6 g
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Cholesterol0 mg
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Sodium594 mg
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Carbohydrate Total23.4 g
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Protein15 g
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Phosphorus289 mg
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Potassium831 mg
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Fiber4.3 g
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Calcium306 mg
Ingredients
- 1 3-pound butternut squash, peeled
- 2 cups small broccoli florets
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground pepper, divided
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- ¾ cup grated Parmesan cheese, divided
- 4 strips bacon
- 2 large cloves garlic, grated
- ¼ cup low-sodium chicken broth