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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.

Source: EatingWell.com, October 2017

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Read the full recipe after the video.
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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

1 1/4 cups each
296 calories; protein 15g; carbohydrates 23.4g; dietary fiber 4.3g; sugars 4.5g; fat 17.2g; saturated fat 5.6g; cholesterol 112.6mg; vitamin a iu 19415.7IU; vitamin c 69.3mg; folate 84.3mcg; calcium 306.2mg; iron 2.3mg; magnesium 81mg; potassium 831.1mg; sodium 593.8mg; thiamin 0.2mg.

1 1/2 fat, 1 high-fat protein, 1 starch, 1/2 medium-fat protein, 1/2 vegetable

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