Creamy Butternut Squash Noodles with Spinach and Bacon

This dish was incredibly flavorful and had a great texture that made it very enjoyable.  You can spiralize the neck of a butternut squash yourself by separating it from the bulb and then peeling it before spiralizing or you can by it can find it in most major grocery stores in the produce section.  


Serves: 2

  • 1 spiralized butternut squash (I bought mine pre-spiralized, using about 18oz)
  • 1 tbsp olive oil/avocado oil
  • salt and pepper to taste
  • 4 slices thick cut bacon, cooked and crumbled (reserve 2 tsp bacon fat)
  • 1 onion, sliced thin
  • 3 cloves garlic, minced
  • 1/4 cup chicken broth
  • 3 cups baby spinach
  • 1/4 cup (2oz) Mascarpone cheese
  • optional toppings: grated Parmesan cheese, red pepper flakes, chopped fresh basil


Preheat oven to 400 degrees.

Arrange spiralized butternut squash in a single layer on a large pan, drizzle with olive oil and sprinkle with salt and pepper.  Toss and roast in the oven for 10 minutes.  

While butternut squash cooks, fry your bacon.  Remove bacon from the pan, pour out fat, making sure to reserve 2 tsp to cook your onions.  Heat fat over medium-high heat and add sliced onions, cooking for 3 minutes.  Add your minced garlic.  Remove butternut squash noodles from the oven and add to your pan with the onions and garlic.  Toss to combine. 

Lower your heat to low, add the chicken broth, spinach and Mascarpone cheese.  Stir to make sure the cheese gets well incorporated and melts, coating all of the noodles.  

Plate the noodle mixture and top with crumbled bacon and freshly grated parmesan, basil and red pepper flakes.  


Recipe by Fashionable Foods