Servings: 2-3
Cook Time: 45 min


    • 1 cup butternut squash or pumpkin
    • 2 cups cauliflower
    • 1 – 1 ½ cups diced Eggplant Bacon
    • 3 cups zoodles (zucchini noodles)
    • ¼ – ½ tsp turmeric
    • Salt to taste
    • 2-3 Tbsp grass-fed butter or ghee, melted
    • ¼ cup filtered water or chicken bone broth
    • A handful of fresh sage leaves


  1. Steam the squash (or pumpkin) and cauliflower in a saucepan until soft and completely cooked through.
  2. Cook the Eggplant Bacon until golden and crispy.
  3. When the Eggplant Bacon is ready, remove it from the oven and place it onto a plate.
  4. Cook the sage leaves in a tsp of the butter or ghee until crispy.
  5. Remove the sage leaves from the pan and place them onto the same plate with the bacon.
  6. Add the zoodles to a saucepan and steam for a few minutes, or until cooked to your liking.
  7. Now add the cooked squash (or pumpkin), cauliflower, turmeric, the remainder of the butter or ghee, salt to taste and 2 Tbsp broth of water to a food processor and blend until smooth and creamy. Keep adding in spoonfuls of water or broth to reach your desired creamy, thick sauce consistency.
  8. When the zoodles are ready, place them evenly onto 2 plates.
  9. Now add the creamy sauce on top, along with a sprinkle of the Eggplant Bacon pieces and crispy sage leaves.
  10. Serve, add salt to taste and enjoy immediately.

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