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.

Carolyn Casner
Source: EatingWell.com, October 2017

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Recipe Summary

active:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position oven racks in upper and lower thirds of oven; preheat to 400 degrees F.

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  • 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.

Nutrition Facts

296 calories; protein 15g 30% DV; carbohydrates 23.4g 8% DV; dietary fiber 4.3g 17% DV; sugars 4.5g; fat 17.2g 27% DV; saturated fat 5.6g 28% DV; cholesterol 112.6mg 38% DV; vitamin a iu 19415.7IU 388% DV; vitamin c 69.3mg 115% DV; folate 84.3mcg 21% DV; calcium 306.2mg 31% DV; iron 2.3mg 13% DV; magnesium 81mg 29% DV; potassium 831.1mg 23% DV; sodium 593.8mg 24% DV; thiamin 0.2mg 24% DV.

Reviews (9)

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11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/07/2018
This recipe is delicious. I didn't have any fresh butternut squash so I used the frozen butternut squash noodles was still really good. My husband has asked for it again and we just had it last week. Can't wait to try it with fresh squash. Read More
Rating: 5 stars
03/21/2018
This recipe is delicious. Baking the butternut in the oven gives it perfect texture and the sauce is scrumptious! Read More
Rating: 5 stars
08/09/2018
A great recipe that I will definitely make again! I didn't have enough butternut squash so I added some whole wheat spaghetti. It was delicious! Read More
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Rating: 5 stars
03/22/2018
Fantastic!!! Made my neighbor try some and before long the pan was picked clean! Read More
Rating: 5 stars
11/12/2018
Delicious! We will definitely make it again. Read More
Rating: 5 stars
10/27/2017
You don't even miss the pasta because the squash is so filling and satisfying. Definitely look for a squash with a big neck because that's the part you spiralize (not the bulb). The first time I tried spiralizing butternut the neck was so small and I barely got any noodles out of it. Read More
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Rating: 5 stars
10/27/2017
I love the salty cheesy flavors in this veggie-heavy take on carbonara. I've even served it with some regular pasta mixed in for the ultimate in comfort food. Read More
Rating: 5 stars
01/08/2018
This recipe was so easy to make and my husband and I both loved it. I did add peppers with broccoli and may next time also add cauliflower too otherwise made recipe as is. Will definitely make it again. Read More
Rating: 5 stars
11/30/2017
Incredible I think butternut squash noodle are so much better then a noodle any day. I had Brussel sprouts on hand and substituted that for broccoli. I added fresh chopped parsley and thyme to the finished dish. I also substituted laughing cow Asiago lite wedges for the Parmesan I used two wedges only Had fresh Parmesan for others to add on their own. Found al fresco chicken bacon only 15 calories each and used that with extra for others. Can't wait to have it again. Nice that it is fairly quick even counting getting the butternut ready. Read More