Skip to main content
    Thrive On

    Butternut Squash Carbonara with Broccoli

    Low SodiumLow PhosphorusLow ProteinNo ShellfishNut-FreeGluten-FreeItalianDinner
    Butternut Squash Carbonara with Broccoli
    Low SodiumLow PhosphorusLow ProteinNo ShellfishNut-FreeGluten-FreeItalianDinner
    4 servings
    Active time: 35 minutes
    Total time: 35 minutes

    Description

    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.

    Directions

    1. Position oven racks in upper and lower thirds of oven; preheat to 400°F.
    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.)
    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. Roast until just tender, 12 to 14 minutes.
    4. Meanwhile, whisk eggs and 1/2 cup cheese in a medium bowl.
    5. 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.
    6. Serve topped with crumbled bacon and the remaining 1/4 cup cheese.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories296 cal
    • Total Fat17.2 g
    • Saturated Fat5.6 g
    • Cholesterol0 mg
    • Sodium594 mg
    • Carbohydrate Total23.4 g
    • Protein15 g
    • Phosphorus289 mg
    • Potassium831 mg
    • Fiber4.3 g
    • Calcium306 mg

    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

    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

    Description

    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.

    Directions

    1. Position oven racks in upper and lower thirds of oven; preheat to 400°F.
    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.)
    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. Roast until just tender, 12 to 14 minutes.
    4. Meanwhile, whisk eggs and 1/2 cup cheese in a medium bowl.
    5. 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.
    6. Serve topped with crumbled bacon and the remaining 1/4 cup cheese.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
    Download kidney-friendly cookbooks
    Get inspired