One of the my favorite kitchen tools is the spiralizer. You can instantly make any meal healthier by substituting hearty vegetables for pastas, and you don't lose out on the flavor. Rob and I make a spiralized dish at least once a week. Our favorites include my butternut squash noodle recipe and my zucchini noodle bolognese sauce. I've always loved the Brussels sprouts and bacon combination and knew the butternut squash noodles would add a completely new savory element.
Prep Time: 20 minutes Cook Time: 35 minutes
- 1 butternut squash
- 1 bag of Brussels sprouts
- 5 pieces of thick-cut bacon
- 3 tbsp olive oil (can also use 1 tbsp butter or ghee)
- 6 sage leaves
- A splash of white wine
- 2 garlic cloves
- 1/2 lemon
- Salt & Pepper to taste
- Preheat oven to 400 degrees.
- Cut off the top and bulbous end of the butternut squash (this is the part with seeds) so you are only left with the narrow middle part.
- Peel the skin off, cut in half and place in the spiralizer.
- Place spiralized noodles on a baking sheet coated in olive oil. Drizzle with a little more olive oil, salt & pepper and place in the oven.
- Bake for 12-15 minutes (until they are soft).
- Rinse the Brussels sprouts, slice off the ends, and cut them in half. Shred the leaves into smaller pieces.
- Dice bacon into small pieces. Cook over medium heat until the bacon is fully cooked. Remove from the pan and set aside.
- Add the Brussels sprouts into the pan with the bacon fat. Cook 5-7 minutes until the Brussels sprouts are golden brown.
- Remove the butternut squash noodles from the oven.
- In a separate pan heat olive oil, garlic and sage. Add the butternut squash noodles, a splash of white wine and lemon juice. Toss in the Brussels sprouts and bacon and cook on low heat for 5 minutes.