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.
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