
Butternut Squash Noodles with Bacon and Ricotta
A gluten-free take on pasta: butternut squash cut into thick noodles and tossed with bacon and ricotta. The Fusion Master Spiralizer turns the squash neck into long ribbons, and the Microwave Pasta Maker cooks and drains them in one container.
- Total time
- 25 min
- Prep
- 15 min
- Cook
- 10 min

Ingredients
Method
Cut the neck of the squash away from the round bulb (keep the bulb for another dish) and peel the neck.
Fit the Tupperware Fusion Master Spiralizer with the thick noodle blade, fix the squash neck on the pin and holder, lock and turn the handle to cut noodles. Shorten them with kitchen shears if you like.
Put the noodles in the base of the Tupperware Microwave Pasta Maker, add water up to the maximum line and microwave at full power (1000 W) for 7 to 10 minutes, until tender. Drain.
Toss the noodles with the bacon, ricotta, salt and pepper and serve warm.







