• Angela Cook, Practice Manager

Eating for Better Movement- Butternut Squash Noodles with Pancetta and Poached Egg

This recipe comes from the Inspirilized blog. I lost the cheese to make it Whole30 compliant and added thyme because I think it’s yummy!

15 min Prep Time 15 min Cook Time

30 min Total Time

Serves 2


Olive oil mister

20 ounces, spiralized butternut squash, made with the thick noodle setting (can be purchased at The Fresh Market)

2 teaspoons olive oil

1/2 teaspoon kosher salt

Freshly ground black pepper

2 large eggs

2 ounces Whole30 compliant pancetta, chopped (can also be found at The Fresh Market)

1 tablespoon chopped fresh thyme


1. Preheat the oven to 400®F. Light mist 2 large baking sheets with oil.

2. Divide the butternut squash noodles between the prepared baking sheets and toss each 1 teaspoon oil, 1/4 teaspoon salt, and pepper to taste. Roast until soft, 7 to 10 minutes.

3. Meanwhile, to poach the eggs, fill the large deep skillet with 1 1/2 to 2 inches of water. Bring to a boil over high heat, then reduce the heat until it holds a simmer. Crack the eggs into individual bowls. One at a time, gently slide the eggs into the simmering water. Using a spoon, gently nudge the egg whites toward the yolks. Cook 2 to 3 minutes for a semi-soft yolk or 3 to 4 minutes for a firmer yolk. Using a slotted spoon or spatula, transfer the eggs one at a time to paper towels to drain.

4. In a large skillet, cook the pancetta over medium heat, stirring, until slightly browned, about 3 minutes. Remove the pan from the heat, add the roasted butternut squash noodles, and stir in the thyme.

5. To serve, divide the noodles between 2 plates and top each with a poached egg. Season with more pepper, if desired, and serve.

This dish is great any time of the day, but it is super yummy for Sunday brunch. I hope you enjoy it!

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