Butternut Squash Carbonara

Prep 20 min.
Total 15 min.
Serves 4

A classic Carbonara recipe gets a lightened-up twist by using butternut squash noodles instead of spaghetti. When you make our recipe for Butternut Squash Carbonara you will not be disappointed. By starting with Prego® Alfredo Sauce, then adding bacon and onion, it makes it easy to create a classic Carbonara flavor profile. Lemon and sage add a unique flavor twist that pairs perfectly with the butternut squash noodles for an easy dinner that is not only delicious but is high in fiber and provides a full serving of veggies.

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What You'll Need

6
cups (spiralized butternut squash) (about 1 pound)
1
tablespoon olive oil
1
large onion, chopped (about 1 cup)
1
cup Prego® Roasted Garlic Parmesan Alfredo Sauce
1/2
cup
2
teaspoons shredded
1/2
teaspoon grated lemon zest
1
tablespoon lemon juice
1/4
cup cooked crumbled bacon (from about 4 strips)
2
tablespoons chopped fresh parsley

How to Make It

1
Season the squash as desired. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook for 1 minute. Add the squash and cook for 3 minutes, stirring occasionally.
2
Stir in the sauce, broth, sage and lemon zest and heat to a boil. Reduce the heat to medium. Cook for 2 minutes, stirring occasionally.
3
Stir in the lemon juice. Season to taste. Sprinkle with the bacon and parsley just before serving.