Recipe Box, Butternut Squash Noodles with Bacon & Brussels Alfredo

One of my favorite easy dinners is pasta with roasted bacon

and Brussels sprouts, drizzled with a little Alfredo

Pasta Alfredo with Bacon & Brussels Sprouts

Instead of the spaghetti noodles I usually use,

I decided to try it with butternut squash noodles,

Yum!

It’s super simple,

trim and halve the Brussels sprouts

{substitute broccoli florets if you prefer}

and place them in between strips of raw bacon

on a parchment lined baking pan

Cooking time will depend on the type of bacon used

and size of the Brussels Sprouts

I check after 15-20 minutes and remove anything that is done

to paper towels to drain and return pan to oven

My bacon was cooked before the Brussels were done

so I removed the bacon,

pushed the sprouts to one end of the pan

and added the butternut squash noodles

Toss the noodles around to coat with the rendered bacon fat

and season with salt and pepper

Cook for 5-7 more minutes,

until sprouts begin to char and noodles are almost tender

Put the noodles, bacon and sprouts into a greased baking dish

and toss with a little Alfredo and Parmesan cheese

Toss in around to combine and top with more cheese

Cover and refrigerate at this point for cooking later if desired

Bake at 350 degrees for about 30 minutes or until heated through

Serve it up and enjoy a satisfying 1 dish, lo-carb meal

Butternut Squash Noodles with Brussels Sprouts and Bacon Alfredo

A complete meal in one dish. lo-carb and easy to prepare! Substitute broccoli for Brussels Sprouts if desired.
Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 16 Brussels sprouts
  • 6 slices thick cut applewood smoked bacon*
  • olive oil
  • salt and pepper
  • 4 cups buttternut squash noodles
  • 1/2-1 cup Light Alfredo Sauce I used Classico
  • fresh Parmesan for garnish

Instructions
 

  • Preheat oven to 400 degrees
  • Lay bacon strips on a parchment paper lined baking sheet, with spaces between strips. Wash brussels sprouts, trim ends and cut in half, pat dry. Place sprouts in between bacon strips, being careful not to put them on top of bacon. Drizzle with a little olive oil and season with salt and pepper.
  • Check after 15 minutes and remove bacon strips as they become done, continuing to check every 2 minutes, and removing bacon and sprouts to paper towels to drain after they are cooked. You want the bacon crisp and the Brussels sprouts slightly charred.
  • Add butternut squash to the same baking sheet and toss it around in the rendered bacon fat and season with salt and pepper. Return to oven for 5-7 minutes until noodles soften
  • Cut bacon into 2 inch pieces with scissors. Spray a baking dish and add noodles, bacon and Brussels sprouts. Drizzle with Alfredo, you can use a lot or a little, whatever your preference. Add some of the Parm and toss to combine. Add more cheese on top.
  • Cover and refrigerate at this point before baking if desired
  • Bake uncovered at 350 degrees until hot, about 30 minutes

Notes

*substituting another type of bacon may affect cooking time, so watch carefully
Broccoli can be subbed for Brussels Sprouts. Cooking method and time will be the same
Keyword Alfredo sauce, bacon, Brussels sprouts, butternut squash and bacon casserole, butternut squash noodles, lo carb dinner

Have you tried butternut squash noodles?

Here’s another recipe I made last fall that has quickly become a favorite

Butternut Squash Noodles with Mushrooms and Prosciutto

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Comments
24 Responses to “Recipe Box, Butternut Squash Noodles with Bacon & Brussels Alfredo”
  1. Jenna, this looks delicious. Can we ever have too much bacon? For years I didn’t like Brussels, but now I love them. Thanks for sharing this recipe and Happy Thursday!

  2. Martha says:

    Delicious! Thanks for sharing 🙂

  3. I adore vegetable pasta…healthful, delicious and so fun to make too! Plus it has BACON :-)) which makes everything taste better!

  4. Oh, this is a good one. Hey, what’s not to love with bacon!

  5. thefrenchhutch says:

    You’ve certainly wowed me with these recipes this morning and my mouth is definitely watering! I love eggplant and in a soup, that’s a winner. Can’t wait to try this. And, the veggie pasta dish is a must have and soon. I love when you take a few shortcuts, it sure makes me feel a little less guilty. Keep these amazing recipes coming Jenna……..

  6. Ricki Treleaven says:

    Definitely pinning because I LOVE everything in this recipe! 😀 Plus it’s far less carbs. Thanks, Jenna!

  7. bernlag says:

    A lot of great flavors in this recipe.

  8. lghiggins says:

    I have never bought spiralized Butternut squash. I bet that dish is delicious.

    • I encourage you to try them, fresh if you can find them. I do have a spiralizer but it’s gathering dust as more and more fresh spiralized vegetables are available in my local grocery store. I love butternut squash but it’s a pain to cut, so I always buy it already cubed or spiralized, makes cooking it a breeze~

  9. Cyndi Raines says:

    Jenna, this sounds really good. Do you boil the butteernut noodles before putting them in the oven ? But if they are fresh, probably not, right?

    • No, just 5-7 minutes at 400 to roast then they will be “al dente” and will finish softening as they bake in the casserole. I have seen them in the frozen section but I bet they would get mushy, so go with fresh if you can..

  10. Mary says:

    A delicious way to eat your veggies Jenna…with bacon!

  11. mhhwarmcozy says:

    Jenna, this really looks yummy. I haven’t seen butternut squash noodles, but I’m sure going to track some down to make this dish!

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