Butternut Squash Noodles Carbonara with Mushroom Bacon - The Foodie Dietitian | Kara Lydon

Ingredients

• 1 medium butternut squash, peeled and spiralized (about 7 cups noodles or 16 ounces)
• 1 tablespoon olive oil
• 1 small yellow onion (3/4 cup diced)
• 3 cloves garlic (1 1/2 tbsp minced)
• 3 eggs
• 1 egg yolk
• 1/2 cup grated pecorino romano
• 1/2 cup grated parmesan cheese
• 3/4 cup peas
• Salt and pepper to taste
• 1/2 pound portobello mushrooms, thinly sliced (about 1/8 inch thick)
• 1 tablespoon soy sauce or tamari (gf)
• 1 tablespoon molasses
• 1/2 teaspoon liquid smoke
• 1 teaspoon nutritional yeast