Ingredients

The following ingredients have 4 Servings
  • 1 butternut squash, just the neck, peels then cubed
  • 2 zucchini, spiralized with blade C
  • 4 slices bacon
  • 2 garlic cloves, chopped
  • 12 leaves sage, chopped
  • 3 tablespoons honey mustard dressing
  • 1/2 cup Parmesan, shaved
  • 1 cup arugula

Instruction

  • Cut the neck of the butternut squash and set the bell aside for another recipe.
  • Peel the skin off the squash and cut into cubes.
  • Spiralize your zucchini with the spaghetti blade (usually blade C).
  • Place the zoodles on a paper towel or in a strainer in the sink and sprinkle with sea salt. Set aside.
  • In a skillet, over medium heat, cook the bacon until crispy.
  • Transfer the bacon to a plate lined with a paper towel and keep the skillet on.
  • Add the cubed butternut squash to the pan with the bacon grease. Let cook until it starts to brown, about 5 minutes.
  • Add the garlic and chopped sage. Continue to cook for a few more minutes, then turn off the heat and set aside to allow the flavors to do their thing.
  • When the bacon is cool, crumble it into the pan with the butternut squash.
  • Add some of the Parmesan and stir to combine.
  • Place the zoodles and arugula in a large bowl.
  • Add the honey mustard dressing to the bowl and toss.
  • Add the butternut squash mixture to the bowl.
  • Sprinkle with extra Parmesan cheese, any extra bacon crumbles and sage leaves.