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Butternut Squash Carbonara with Broccoli

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Servings: 4
  • Course: Main Dish

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.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Aluminum Foil to keep clean up easy!

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
  • Reynolds Wrap® Aluminum Foil

Directions

Step 1

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

Step 2

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.)

Step 3

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 lined with Reynolds Wrap® Aluminum Foil. Roast until just tender, 12 to 14 minutes.

Step 4

Meanwhile, whisk eggs and 1/2 cup cheese in a medium bowl.

Step 5

Cook bacon in a large nonstick skillet over medium heat until crisp, 7 to 9 minutes.

Step 6

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.

Step 7

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.

Step 8

Serve topped with crumbled bacon and the remaining 1/4 cup cheese.

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