Butternut Squash Noodles with Pancetta and Poached Egg

• Gluten free

• Meat

  • 2 oz Pancetta

• Produce

  • 1 tbsp Parsley, fresh
  • 20 oz Spiralized butternut squash

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tsp Olive oil
  • 1 Olive oil spray

• Dairy

  • 1/4 cup Pecorino romano cheese

Found on inspiralized.com

Ingredients

• Olive oil spray (such as Bertolli) or a mister
• 20 ounces, spiralized butternut squash, made with the thick setting
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 2 large eggs
• 2 ounces pancetta, chopped
• 1/4 cup freshly grated Pecorino Romano cheese
• 1 tablespoon chopped fresh parsley

Directions

• Preheat the oven to 400®F. Light mist 2 large baking sheets with oil.
• Divide the butternut squash noodles between the prepared baking sheets and toss each 1 teaspoon oil, 1/4 teaspoon salt, and pepper to taste. Roast until soft, 7 to 10 minutes.
• Meanwhile, to poach the eggs, fill the large deep skillet with 1 1/2 to 2 inches of water. Bring to a boil over high heat, then reduce the heat until it holds a simmer. Crack the eggs into individual bowls. One at a time, gently slide the eggs into the simmering water. Using a spoon, gently nudge the egg whites toward the yolks. Cook 2 to 3 minutes for a semi-soft yolk or 3 to 4 minutes for a firmer yolk. Using a slotted spoon or spatula, transfer the eggs one at a time to paper towels to drain.
• In a large skillet, cook the pancetta over medium heat, stirring, until slightly browned, about 3 minutes. Remove the pan from the heat, add the roasted butternut squash noodles, and stir in the Romano and parsley.
• To serve, divide the noodles between 2 plates and top each with a poached egg. Season with more pepper, if desired, and serve.

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