AIP, Gluten Free, Lactose free

This is a very quick and easy dish. It makes use of Spiralized summer squash, Brussels Sprouts and bacon.
I like to make it in the fall when the thought of vegetables like Brussels Sprouts start to sound good on a cool day.

I used a Tromboncino Squash for this recipe . They are easily grown in my garden and very prolific. They can be used as green summer squash or allowed to ripen into winter squash. Mine come up volunteer every year and are always prolific. If you have a garden and space to let the squash roam, then give them a try.

Serves: 4
Preparation time: 15 to 20 minutes.


1lb spiralized summer squash

½ lb sliced bacon

12 ounces fresh or frozen Brussels Sprouts

a splash of organic Apple Cider Vinegar

Bacon grease


Fresh Brussels Sprouts: Slice into halves and blanch in boiling water for a couple of minutes.
Frozen Brussels Sprouts: Place into a colander and spray with cold water to remove all ice crystals. Cut the partially frozen sprouts into halves. Set aside.

In a cast iron skillet, fry up a ½lb of bacon. More if you really like lots of bacon.

While the bacon is frying spiralize the squash into noodles.

Once the bacon is cooked as much as you like ( I like really crisp), remove it from the skillet.

Add the noodles and Brussels Sprouts to the hot bacon grease in the skillet.

Cook, slightly tossing and turning the vegetable until the squash starts to soften and Brussels Sprouts turn a lovely bright green.

Throw in a splash of Apple Cider Vinegar, stir and serve. It is delicious with roasted pork and stewed apples and figs.


This dish is also good leftover. Just gently reheat in the cast iron skillet.

Cooking with Love in My Nonesuch Kitchen,







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