CREAMY BUTTERNUT SPIRALS WITH BACON AND SPINACH

By drinkfairy

Ingredients

• 1 box Cece’s™ Veggie Co. Butternut Spirals
• 1 Tbsp. Extra Virgin Olive Oil
• Kosher salt and freshly grounded black pepper
• 4 slices thick bacon, sliced crosswise into small strips
• 1 onion, thickly sliced
• 3 cloves garlic, finely minced
• 1/4 cup chicken broth
• 2 cups fresh spinach, roughly chopped
• 1/4 cup (2 0z.) mascarpone cheese
• Freshly grated pecorino Romano cheese, for serving

Details

Servings 2
Preparation time 15mins
Cooking time 40mins
Adapted from cecesveggieco.com

Preparation

Step 1

Preheat the oven to 400º.
Toss the noodles with the olive oil and season with salt and pepper. Lay the noodles evenly onto a baking sheet (they will overlap). Roast the noodles for 10-15 minutes, or until “al dente”.
Meanwhile, cook the bacon until crisp in a large skillet over medium high heat, about 5 minutes. Transfer to a paper towel lined plate and set aside. Discard all but about 2 teaspoons of the bacon grease.
Return the pan back to medium heat and add in the onion. Sauté the onion until lightly brown, about 2 minutes, then add in the garlic. Toss in the roasted butternut squash noodles.
Turn the heat down to low and add in the chicken broth, spinach, and mascarpone cheese. Stir well to melt the cheese and combine everything.
Transfer the “pasta” to serving plates and top with crisp bacon and a sprinkle of Romano cheese.

Notes
*You can only spiralize the top of the butternut squash, not the bottom part where the seeds are. You can use up the remainder with any one of my butternut squash recipes!
This recipe will serve 2 as a main course, or 4 as a side dish. You can toss some chicken into the dish, if you want to make a little more substantial. I found it very filling on it's own!