1 medium butternut squash, base removed, neck peeled and spiralized (yield 1 lb. noodles)
2 teaspoons olive oil
2 eggs, room temperature
½ cup grated cotija (1¾ ounces)
1–2 tablespoons adobo sauce (depending on spice preference)
1 chipotle in adobo, minced
4 strips bacon, diced
1 tablespoon olive oil
¼ cup diced onion
2 teaspoons minced garlic
1 cup tiny broccoli florets or frozen peas
¼ cup minced fresh cilantro
Heat oven to 400°F. Toss butternut squash noodles with 2 teaspoons olive oil and season with salt. Arrange noodles in a single layer on baking sheet and roast until tender, 8–12 minutes, tossing halfway through.
Whisk together eggs, cheese, adobo, and chipotle; set aside.
Cook bacon in a sauté pan until crisp. Transfer bacon to a paper towel-lined-plate and pour of drippings (or keep drippings and skip adding 1 tablespoon oil to pan).
Add 1 tablespoon oil, onion, and garlic to sauté pan and cook over medium-low heat until softened, about 3 minutes. Add broccoli (or peas) and cook 1 minute. Add butternut squash noodles and toss to coat. Off heat, stir egg mixture into noodle mixture and stir quickly until sauce thickens (but eggs do not scramble). Add water, by tablespoon, until sauce reaches desired consistency; season with salt. Stir in cilantro and top servings with cooked bacon.
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