Butternut Squash Carbonara

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.