Creamy Butternut Squash Noodles with Bacon and Spinach

• Gluten free

• Meat

  • 4 Slices Bacon, thick

• Produce

  • 1 Butternut squash
  • 3 Cloves Garlic
  • 1 Onion
  • 2 cups Spinach, fresh

• Canned Goods

  • 1/4 cup Chicken broth

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Mascarpone cheese
  • 1 Pecorino romano cheese

Found on fashionablefoods.com

Description

Ingredients

• 1 Butternut Squash, top half only*
• 1 Tablespoon Extra Virgin Olive Oil
• Kosher Salt and Freshly Ground Black Pepper
• 4 Slices Thick Bacon, sliced crosswise into small strips
• 1 Onion, thinly sliced
• 3 Cloves Garlic, finely minced
• ¼ Cup Chicken Broth
• 2 Cups Fresh Spinach, roughly chopped
• ¼ Cup (2 oz.) Mascarpone Cheese
• Freshly Grated Pecorino Romano Cheese, for serving

Directions

• Preheat the oven to 400º. Using a spiralizer shred the butternut squash into spaghetti noodles. Toss the noodles with the olive oil and season with salt and pepper. Lay the noodles evenly onto a baking sheet (they will overlap). Roast the butternut squash for 10-15 minutes, or until “al dente”. Meanwhile, cook the bacon until crisp in a large skillet over medium high heat, about 5 minutes. Transfer to a paper towel lined plate and set aside. Discard all but about 2 teaspoons of the bacon grease. (I just eyeball this) Return the pan back to medium heat and add in the onion. Sauté the onion until lightly brown, about 2 minutes, then add in the garlic. Toss in the roasted butternut squash noodles. Turn the heat down to low and add in the chicken broth, spinach, and mascarpone cheese. Stir well to melt the cheese and combine everything. Transfer the “pasta” to serving plates and top with crisp bacon and a sprinkle of Romano cheese.