Brussels Sprouts, Bacon and Spiralized Butternut Squash Bake

gluten freemeat & poultry
Brussels Sprouts, Bacon and Spiralized Sweet Potato Bake

Brussels Sprouts, Bacon and Spiralized Sweet Potato Bake

Happy Super Bowl Sunday!

Originally I was going to make this a Sweet Potato Noodle bake, but I had a butternut squash laying around, so I tested it with the squash and the consistency turned out so much better. So here we are, with this Butternut Squash bake!

I’m making a new goal for this winter: make brunch at my place and invite my friends over.

Brussels Sprouts, Bacon and Spiralized Sweet Potato Bake

I was thinking last night, that I do too many dinner dates and brunches out, but never have friends over for brunch. Plus, I have so many great recipes that are crowd pleasures (like today’s bake or this frittata), so why not have friends over to enjoy?

Plus, what pairs better with bacon than a mimosa?

However, I’ve always been a fan of the breakfast-for-dinner meal. It was my favorite school lunch, actually. My mother always packed my lunches, but on the days I knew it was going to be breakfast-for-lunch, I told her not to pack me lunch so I could partake in the french toast and pancakes.

Brussels Sprouts, Bacon and Spiralized Sweet Potato Bake

The one note I’ll make about this recipe, is that if you star to see the butternut squash brown, just give the bake a little stir, or, spritz with cooking spray or give another drizzle of olive oil. You can also cover it with foil!

Whatever you’re doing for Super Bowl Sunday (whether you’re watching it or not), make time for yourself – plan out your meals for the week, maybe take a long walk or get a full sweat in, or whatever! I find that my Sundays spent doing something for my own well-being lead into really productive weeks.

Weekly Dinner Meal Plan

I posted my Weekly Dinner Meal Plan, you can check it out here.

Now you can watch a cooking video of this recipe:

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 4

Brussels Sprouts, Bacon and Spiralized Sweet Potato Bake

Happy Super Bowl Sunday!

Originally I was going to make this a Sweet Potato Noodle bake, but I had a butternut squash laying around, so I tested it with the squash and the consistency turned out so much better. So here we are, with this Butternut Squash bake!

I'm making a new...

15 minPrep Time

35 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 pound brussels sprouts, trimmed and halved
  • 1 medium butternut squash, Blade C
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • salt and pepper
  • 3-4 strips of bacon
  • 4-5 large eggs
  • ¼ teaspoon red pepper flakes

Instructions

  1. Preheat the oven to 400 degrees F. Grab a 9 x 13 baking dish.
  2. Lay out the brussels sprouts and butternut squash noodles in a layer in the baking dish. Drizzle with olive oil and season with salt, pepper, and garlic powder. Sprinkle over with the bacon.
  3. Place the baking dish into the oven and bake for 22-25 minutes or until brussels sprouts are mostly tender and bacon is mostly cooked through.
  4. Create four to five cavities in the mixture and crack in the eggs. Sprinkle with red pepper flakes and season with salt and pepper.
  5. Place the baking dish back into the oven and cook for another 7-8 minutes or until egg whites are set.
  6. To serve, scoop out four portions of the bake, careful not to crack the eggs.

Notes

Per serving (1 out of 4) - calories: 206, fat: 11g, saturated fat: 3g, carbs: 26g, fiber: 5g, sugars: 4g, protein: 12g, sodium: 240mg

7.8.1.2
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16 comments

Roxanne says:
Looks great, I can't wait to try it. I like the new format for serving size : 1 of 4: it's so helpful. Thanks!
Cheryl Schroder says:
Just a quick question~are the bacon strips chopped into bite size pieces before sprinkling over the other ingredients? If so, what is the easiest way to cut the strips into smaller pieces?
Beth R says:
Same question
Joan Westaway says:
This looks so 'me'! Son does not like sweet potato (I do) and has a good relationship with butternut, so I don't have to ask! It is very hot summer here in Australia, but this will go down well... and I see it as an easy 'go-to! Thanks!
Sheryl Langlois says:
Ali: This was DELISH!! I can't believe how great this dish was and I am always looking for a "bake" or casserole to have as a side. My husband (who is a diabetic) just said ," no need for the fun potatoes when you have this fun side!" Thank you girl, keep em commin!!
Melissa says:
I loved this! I have never had a dish like this for brunch OR dinner, but I already want to make it for dinner again next week. The butternut squash noodles added a slight sweetness that was balanced out by the brussels, smoky bacon, and spicy eggs. Thank you for this!
Beth Wilkins says:
Do you think this would work without the eggs? I can't eat them but this recipe sounds so yummy I want to try it.
Maureen Quarles says:
Love, love, love your Inspralizer over the “other”one that has been gathering dust in our storage room for months. Spiralizing butternut squash was SO incredibly easy and clean up was amazingly quick, thank you! I made this dish for breakfast and substituted sweet Italian chicken sausage because I did not have any bacon. It was so good, three teenage boys gobbled down 3/4 of it! I had to take it away from them so my husband and I could have some! Zero leftovers!
Meaghan says:
That is a total win! Thank you so much for your support.
Maureen Quarles says:
Auto correct fail, sorry! I know it’s Inspiralizer. No way to edit..
Nicci says:
This was fantastic! Even my picky 13 year old enjoyed it. We like bacon so we used more than called for. I omitted the egg and sprinkled the red pepper flakes on the whole thing for an extra kick! Upon serving I also sprinkled with a little mozzerella and parmesean cheese. I like the idea of adding chicken sausage or maybe some crumbled turkey to make it a little more filling. Quick tip - I noticed the butternut squash cooks down a lot so a seeming full pan before baking will end up to be only about 1/2 a pan after its cooked. Plan accordingly if you are serving lots of people. Thanks for the great recipe!
Meaghan says:
Thanks for sharing! This is a total win!

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