Name: Butternut Squash Carbonara with Broccoli
Prep time: 35 min
Total time: 35 min
Ingredients: 1 (3 pound) butternut squash, peeled; 2 cups small broccoli florets; 2 tablespoons extra-virgin olive oil; 0.5 teaspoon ground pepper, divided; 0.25 teaspoon salt; 2 large eggs, at room temperature; 0.75 cup grated Parmesan cheese, divided; 4 strips bacon; 2 large cloves garlic, grated; 0.25 cup low-sodium chicken broth

Butternut Squash Carbonara with Broccoli

4.9

(14)

12 Reviews

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

Updated on June 19, 2020

Prep Time:

35 mins

Total Time:

35 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Bone Health Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High Calcium High-Protein Low Sodium Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

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

Directions

Position oven racks in upper and lower thirds of oven; preheat to 400 degrees 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.

Nutrition Facts (per serving)

296	Calories
17g	Fat
23g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 296
% Daily Value *
Total Carbohydrate 23g	9%
Dietary Fiber 4g	15%
Total Sugars 5g
Protein 15g	30%
Total Fat 17g	22%
Saturated Fat 6g	28%
Cholesterol 113mg	38%
Vitamin A 19416IU	388%
Vitamin C 69mg	77%
Folate 84mcg	21%
Sodium 594mg	26%
Calcium 306mg	24%
Iron 2mg	13%
Magnesium 81mg	19%
Potassium 831mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.