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.