8 Servings 65 min Cook
1 Medium (1 lb) Squash
1 Dash Salt
1 Dash Pepper
5 Oz Quinoa Veggie Curls Pasta
8 Oz Turkey Bacon
1 Cup Chicken Broth
1 Tbsp Olive Oil
1 Oz Goat Cheese
1 Cup Parmesan Cheese
1 Tbsp, leaves Thyme
1 Tbsp Rosemary
1 Tbsp chopped Chives
Preheat oven to 400 degrees F
Cut the end off the butternut squash and then slice it down the middle.
Remove the seeds from the inside and then place the butternut squash on a baking sheet.
Spray it with coconut or olive oil and sprinkle with sea salt and pepper.
Roast in the oven for 1 hour or until the squash is tender
Meanwhile, prepare the pasta as per package directions; set aside
Set a nonstick skillet on medium-high heat and toss in turkey bacon.
Cook the bacon long enough on each side that it becomes crispy, about 3 to 5 minutes per side.
Once the bacon is crispy remove it from the skillet, allow it cool down for about 2 minutes, then chop the bacon into pieces to create bacon bits
Remove the squash from the oven and allow the squash to cool down (almost to room temperature).
Then cut it into chunks and peel the pieces
To a high powered blender add all of the ingredients except for the bacon bits, pasta, and chives.
Blend the ingredients to create the creamy, cheesy sauce
Pour the sauce over the macaroni and stir thoroughly with a spatula.
Then, toss in bacon bits and stir it again.
Season to taste with more sea salt and pepper
Garnish with freshly chopped chives.