Creamy Turkey Bacon Spaghetti Squash Carbonara

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Turkey Bacon Spaghetti Squash Carbonara

YOUR SOLIN GENERATED RECIPE

Creamy Turkey Bacon Spaghetti Squash Carbonara

A lighter twist on classic carbonara, featuring tender strands of roasted spaghetti squash, crisp turkey bacon, and a silky egg and Parmesan sauce. This dish delivers a satisfying balance of protein and flavor without the heaviness of traditional cream.

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NUTRITION

351kcal
Protein
26.8g
Fat
19.8g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (56g)

2 large Eggs (100g total)

20 grams grated Parmesan Cheese

1/4 cup Unsweetened Almond Milk (60g)

1/2 teaspoon Garlic Powder

1/4 teaspoon Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half, remove seeds, and place cut-side down on a baking sheet. Roast for 35-40 minutes until tender.

  • 2

    While the squash roasts, chop the turkey bacon into small pieces. In a skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving a small amount of bacon fat in the pan.

  • 3

    In a bowl, whisk together the eggs, grated Parmesan, unsweetened almond milk, garlic powder, black pepper, and a pinch of salt.

  • 4

    Once the squash is cooked, use a fork to scrape out the strands into a large mixing bowl. Return the spaghetti squash to low heat on the stovetop.

  • 5

    Quickly add the egg mixture to the warm squash, stirring continuously to gently cook and thicken the sauce (be careful not to scramble the eggs).

  • 6

    Mix in the crispy turkey bacon and heat through for an additional minute.

  • 7

    Serve immediately, garnished with extra Parmesan or black pepper if desired.

Creamy Turkey Bacon Spaghetti Squash Carbonara

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Turkey Bacon Spaghetti Squash Carbonara

YOUR SOLIN GENERATED RECIPE

Creamy Turkey Bacon Spaghetti Squash Carbonara

A lighter twist on classic carbonara, featuring tender strands of roasted spaghetti squash, crisp turkey bacon, and a silky egg and Parmesan sauce. This dish delivers a satisfying balance of protein and flavor without the heaviness of traditional cream.

NUTRITION

351kcal
Protein
26.8g
Fat
19.8g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (56g)

2 large Eggs (100g total)

20 grams grated Parmesan Cheese

1/4 cup Unsweetened Almond Milk (60g)

1/2 teaspoon Garlic Powder

1/4 teaspoon Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half, remove seeds, and place cut-side down on a baking sheet. Roast for 35-40 minutes until tender.

  • 2

    While the squash roasts, chop the turkey bacon into small pieces. In a skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving a small amount of bacon fat in the pan.

  • 3

    In a bowl, whisk together the eggs, grated Parmesan, unsweetened almond milk, garlic powder, black pepper, and a pinch of salt.

  • 4

    Once the squash is cooked, use a fork to scrape out the strands into a large mixing bowl. Return the spaghetti squash to low heat on the stovetop.

  • 5

    Quickly add the egg mixture to the warm squash, stirring continuously to gently cook and thicken the sauce (be careful not to scramble the eggs).

  • 6

    Mix in the crispy turkey bacon and heat through for an additional minute.

  • 7

    Serve immediately, garnished with extra Parmesan or black pepper if desired.