One-Pot Shrimp and Bacon Butternut Zoodles 


This zoodle dish with a "cheesy" butternut squash sauce will have you licking the plate clean! So flavorful and easy. Gluten-free, dairy-free, high protein. 

One-Pot Shrimp and Bacon Butternut Zoodles

  • 2 medium zucchini, spiralized
  • 3 slices bacon, chopped
  • 1/2 lb shrimp, peeled, deveined and cut into thirds
  • 2 large leaves kale, cut into bite-sized pieces OR 2 cups spinach


  • 2 cups butternut squash, roasted
  • 1 Tbl ghee
  • 1/4 cup nutritional yeast
  • 2 teaspoons Dijon or spicy brown mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • juice from 1/2 lemon
  • 1/2 tsp sea salt
  • 2 Tbl chickpea miso
  • 3/4 cup nut milk
  • black pepper to taste

Heat a large pot or Dutch oven over medium high heat. Add bacon and cook 5 mins, stirring frequently. Add shrimp to pot and stir to combine. Reduce heat to medium. Cook until slightly pink and bacon is browned. Add zoodles and kale (or spinach), tossing everything together. Cook 2-3 minutes. Reduce to a simmer.

Meanwhile, add all ingredients for the sauce to a blender and process until creamy. Drain off any excess liquid from the pot if needed, and add sauce.. Stir until combined.  Cook until heated through, about 5 to 10 minutes. Divide among two bowls and enjoy!

DinnerSara McGlothlinComment