NUTRITION

SERVINGS

INGREDIENTS

1 medium butternut squash, spiralized

4 slices turkey bacon, chopped

1/2 cup raw cashews, soaked for 4 hours

2 tablespoons nutritional yeast

3 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/2 teaspoon black pepper

1/2 teaspoon sea salt

PREPARATION

• 1

  Soak cashews in hot water for 4 hours or overnight. Drain and rinse.

• 2

  Spiralize the butternut squash into noodle-shaped strands using a spiralizer.

• 3

  In a food processor, combine soaked cashews, nutritional yeast, 1 clove of minced garlic, and 1/2 cup water. Blend until completely smooth and creamy.

• 4

  In a large skillet over medium heat, cook the chopped turkey bacon until crispy. Remove and set aside, leaving the fat in the pan.

• 5

  In the same skillet, add remaining minced garlic and sauté for 30 seconds until fragrant.

• 6

  Add the butternut squash noodles to the pan and cook for 5-7 minutes until tender but still slightly firm.

• 7

  Pour the cashew cream sauce over the noodles and stir to combine. Cook for another 2-3 minutes until heated through.

• 8

  Season with salt and black pepper to taste.

• 9

  Return the crispy turkey bacon to the pan and toss to combine.

• 10

  Garnish with fresh parsley and serve immediately.