• Karri Anne Cameron

Bacon & Butternut Squash "Spaghetti"

Makes 2 servings

Macros: 198 Cal, fats 7g, carbs 23g, protein 13g, fibre 4g Ingredients: 4 slices of bacon, chopped 160 g Roma tomato, chopped 1 oz fat-free feta cheese 100 g bone broth 340 g butternut squash noodles (buy from the grocery store!) 20 g (handful) of spinach Directions: Heat a skillet to high and cook bacon bits. Then remove bacon from the pan and transfer to a paper towel to drain. Put the skillet back on the heat.Add butternut squash noodles and bone broth. Stir occasionally until the bone broth is evaporated and soaked up by the butternut squash.Add the bacon back in and the remaining ingredients, stir for 1–2 minutes to warm it all through and then transfer to a plate and serve!


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