Butternut Squash Rice with Bacon, Caramelized Onions, and Grated Egg
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper
- 1 large butternut squash peeled, blade d
- 4 slices of bacon
- 1/2 edonion peeled blade a, noodles trimmed
- 1/4 easpoongarlic powder
- 1/2 easpoonpaprika
- 1/4 upchicken broth low-sodium
- 2 hard boiled eggs peeled
- Carbohydrate 0.28 g
- Cholesterol 106 mg
- Fat 2.6525 g
- Fiber 0 g
- Protein 3.145 g
- Saturated Fat 0.81675 g
- Serving Size 1 1 Serving (25g)
- Sodium 49.4201432291667 mg
- Sugar 0.28 g
- Trans Fat 0.463 g
- Calories 39 calories
Place the butternut squash noodles into a food processor and pulse until rice-like. Set aside.Place a large skillet over medium-high heat and add in the bacon. Cook the bacon for 7 minutes or until crispy, flipping halfway through. When done, transfer to a paper towel lined plate.Immediately add in the onions to the pan, season with salt and pepper, and cook for 10 minutes or until caramelized and starting to brown. Set aside on a plate.Immediately add in the butternut squash rice and season with garlic powder, paprika, salt and pepper. Stir and pour in the chicken broth. Let cook for 7 minutes or until rice softens and then stir in the cooked onions and crumble in the bacon. Cook for 1 more minute or until heated through.Divide the rice mixture into bowls. Grate ½ egg over each bowl and serve.
