Bacon and Butternut Squash Zucchini Spaghetti

So I am beat! I tried crossfit for the first time over the weekend and it was pretty intense. I was impressed when I saw others working out. This was tougher than I thought. I will translate crossfit speak, since I was clueless about most things crossfit before this workout. So I didn’t take a picture or write down the WOD (workout of the day) so hopefully my memory and description is right.

400 squats – full squats with your rear touching this tiny ball every time.
400 abmats – full sit-ups on a small mat with your feet in a butterfly
200 clean and jerks at 75 pounds – (I could barely do the bar at 35 pounds! These people are amazing!)
100 burpees – you start standing up, jump back to a plank position, push-up, and jump back up.

So I was partnered up with someone and we worked on these exercises together until time runs out, which was 45 minutes for us. My awesome partner and I made it through almost all the clean and jerks. We ran out of time before doing the burpees. It was a lot harder and took a lot longer than I thought it would. So I was feeling pretty good after the workout until I was driving home and my upper derrière started burning! What! I had a rug burn! Apparently it is quite common with crossfit, due to poor form on the abmat. It’s called monkey butt! Maybe this is TMI, but if you are thinking about trying crossfit, bring a towel to put under your booty to avoid this side effect. Thankfully mine is pretty much healed! But I’m still hobbling around a bit. My quads are so sore that it’s painful to go downstairs! Man, I’m out of shape or I overdid it. That was one intense workout! Still I want to do it again! Thanks to Kristen for inviting me and crossfit Wazimu for letting me workout and speak about my experience with Paleo!

Wazimu Crossfit MellowMomma

Now onto the food! I know, this recipe title is a mouthful, but it’s pretty descriptive of this simple, yet delicious recipe. I used the Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer to make the zucchini noodles. I love this tool and it is so simple to use. It’s a great way to serve up veggies in different ways.

Bacon butternut squash zucchini spaghetti  MellowMomma

Bacon and Butternut Squash Zucchini Spaghetti
Serves: 2-4
  • 3 cups peeled and chopped butternut squash
  • 1 Tbs olive oil
  • 3 pieces of bacon
  • 3 zucchini squash
  • Salt and pepper to taste
  1. Preheat the oven to 400.
  2. Peel and chop the butternut squash
  3. Spread the squash on a cookie sheet and drizzle with olive oil. Sprinkle with sea salt if desired.
  4. Cook for 45 minutes or until the squash starts to brown and caramelize.
  5. About 15 minutes before the squash is ready cook the bacon in a skillet over medium heat.
  6. While that is cooking use the spiralizer with the smallest holes to make the zucchini noodles.
  7. Remove the bacon when it's done and put the zucchini noodles in the bacon grease and cook for 1-3 minutes stirring occasionally. You don't want to overcook the noodles because they will become limp and watery.
  8. Add salt and pepper if desired.
  9. Toss the noodles with the squash and diced bacon and serve.

If you have extra butternut squash cook it up the next morning for Paleo eggs in a basket.
Paleo Eggs in a basket MellowMomma

Posted under: Dinner, Lunch

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  • Amanda on June 17, 2014 at 9:40 pm said:

    AMAZING!! We doubled the recipe and there were no leftovers! I added salt, pepper, turmeric, chili and garlic powder to the squash, and then squeezed fresh lime juice over the top after pulling it out of the oven. I also salted the zucchini to draw excess water out before cooking. My husband has declared it his favorite meal of all time and even my 9 month baby was screaming for more squash! 5/5 stars!

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