Ingredients
-
1 (3 pound) butternut squash, peeled
-
2 cups small broccoli florets
-
2 tablespoons extra-virgin olive oil
-
½ teaspoon ground pepper, divided
-
¼ teaspoon salt
-
2 large eggs, at room temperature
-
¾ cup grated Parmesan cheese, divided
-
4 strips bacon
-
2 large cloves garlic, grated
-
¼ cup low-sodium chicken broth
Directions
-
Position oven racks in upper and lower thirds of oven; preheat to 400 degrees F.
-
Cut the neck of the squash from the bulb. Using the large noodle blade of a spiral vegetable slicer (or a julienne or regular vegetable peeler), spiralize (or cut) the squash neck into long strands. You should have about 10 cups of "noodles." (Reserve the bulb for another use.)
-
Combine the spiralized squash, broccoli, oil, 1/4 teaspoon pepper and salt in a large bowl. Divide the mixture between 2 large rimmed baking sheets. Roast until just tender, 12 to 14 minutes.
-
Meanwhile, whisk eggs and 1/2 cup cheese in a medium bowl.
-
Cook bacon in a large nonstick skillet over medium heat until crisp, 7 to 9 minutes. Transfer to a paper towel-lined plate. Remove the pan from the heat; add garlic and stir until fragrant, about 30 seconds. Stir in broth and the remaining 1/4 teaspoon pepper. Transfer 3 tablespoons of the broth to the egg mixture, whisking constantly until smooth. Add the egg mixture to the pan; cook over low heat, stirring, until thick and creamy, about 45 seconds. Add the roasted vegetables and gently toss to coat. Transfer to a serving bowl.
-
Serve topped with crumbled bacon and the remaining 1/4 cup cheese.
