One of the reasons I love spiralizing the most is because it really does revolutionize the way you perceive vegetables.
I remember a couple of years ago, I was a strict fruit, granola, Greek yogurt kinda breakfast gal.
Now, I look to get more vegetables in at the start of the day and save the fruits for snacks and desserts.
The other weekend, I was out to breakfast and I ended up getting bacon butternut squash “hash browns” with a salad. I stayed full and felt energized and nourished.
Even in the mornings now during the week, I have been branching out – taking more time for myself and my breakfast.
The spiralizer allows you to enjoy vegetables in a totally new way and adjust your tastebuds.
For instance, you’d probably never think of eating risotto for breakfast, would you? And if you would, then I have a lighter version for you today that won’t weigh you down for the rest of the day but will fill you up – in the good way, not the bloated way.
Plus, this breakfast “risotto” bowl has all the typical breakfast fixings – bacon, eggs, cheese. Mmmm.
The butternut squash rice is absolutely divine – its inherent sweetness combined with the saltiness of the bacon and the creaminess of the cheese is seriously addictive. But it’s okay, it’s less than 300 calories a serving – and provides 138% of your daily Vitamin A count. Fancy that!
You can easily transform this into a dinner by subbing out the egg and bacon for something heartier like a baked chicken or even some meatballs.
Will you ever think of breakfast the same again?
How to Spiralize Butternut Squash
Nutritional Information & Recipe
Butternut Squash Breakfast Risotto with Fried Egg and Bacon
- 4 strips of bacon
- 4 whole large eggs
- about 2 tablespoons freshly minced parsley to garnish
- For the risotto:
- 1 large butternut squash peeled, Blade C
- 1 tablespoon olive oil
- 2 cloves of garlic minced
- salt and pepper to taste
- 1/2 cup chicken broth + more if needed
- 1/4 cup shredded mild cheddar cheese
- 1/4 cup shredded Havarti cheese
- Pulse the butternut squash noodles in a food processor until rice-like, then set aside.
- Place a large skillet over medium-high heat. Once heated, add in the bacon and cook until crispy. Transfer to paper towel lined sheet and set aside.
- Heat the 1 tablespoon olive oil in a large pot over medium heat. Once oil is shimmering, add the garlic and cook for 30 seconds or until fragrant. Add the butternut squash rice, season with salt and pepper and stir. Cook for 2 minutes to heat through, then add the broth. Lower heat to low to bring to a simmer. Cook for 10-15 minutes or until broth fully reduces. Remove the pot from heat and fold in the cheeses. Stir until cheese has fully melted and then crumble the bacon and add in and stir to combine.
- Once risotto is almost done, using the same skillet used to cook the bacon, wipe it down and place over medium-high heat and once heated, add in the eggs. Cook the eggs until whites are set.
- Spoon risotto into bowls and top with fried egg and garnish with parsley. Serve hot.