YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Savor the comforting blend of tender spaghetti squash ribbons tossed in a creamy, egg-based sauce with crispy turkey bacon and a hint of Parmesan. This reimagined carbonara delivers a satisfying mix of flavors and textures perfect for a wholesome dinner.
INGREDIENTS
1 cup cooked Spaghetti Squash (155g)
3 slices Turkey Bacon (84g total)
2 large Eggs (100g total)
1/4 cup Nonfat Greek Yogurt (57g)
1 tablespoon Grated Parmesan Cheese (5g)
1 teaspoon Olive Oil (5g)
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with half the olive oil, and season with a pinch of salt and pepper.
Place the squash halves face-down on a baking sheet and roast for about 35-40 minutes until tender. Once cooled slightly, use a fork to scrape out the spaghetti-like strands.
While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
Chop the turkey bacon into bite-sized pieces and add to the skillet, cooking until crispy.
In a small bowl, whisk together the eggs, nonfat Greek yogurt, and grated Parmesan cheese. Season lightly with salt and pepper.
Add the roasted spaghetti squash strands to the skillet with the bacon. Remove from heat and gently stir in the egg mixture until well combined. The residual heat will cook the eggs, forming a creamy sauce.
Serve immediately, garnished with extra Parmesan or freshly ground black pepper if desired.