- 18 oz butternut squash (or zucchini, spiralized into noodles)
- 8 slices bacon, chopped
- 1 T olive oil
- 1 medium onion, chopped
- 1 medium garlic clove, minced
- 1/4 cup white wine
- 4 large eggs
- 1/2 cup parmesan cheese, shredded
- 2 T fresh parsley, chopped
- 2 T parmesan cheese shredded
Place zucchini strips in a colander over a bowl or in the sink. Sprinkle zucchini with salt and toss to combine. Let the zucchini sit for 15 minutes while the salt extracts the moisture. Drain excess water, squeezing zucchini, if necessary. (If using butternut squash, microwave 3 minutes on high.)
Beat together eggs and 1/2 cup of parmesan.
Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently. Remove bacon to a stack of paper towels to drain. Crumble bacon. Remove all but 2 T of bacon drippings from the pan.
Cook onions over medium heat until translucent. Add garlic and cook 1 minute more. Deglaze pan with wine. Return bacon and noodles to pan and toss until heated through. Remove from heat. Stir in egg/parmesan mixture and toss thoroughly. Place on platter and top with additional parmesan and parsley.