NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (approx. 105g total weight based on 35g per slice)

1 Large Egg

1/4 cup Nonfat Greek Yogurt

1/8 cup Grated Parmesan Cheese

1 teaspoon Olive Oil

1 Garlic Clove

Salt and Pepper to taste

1 tablespoon Fresh Parsley

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, and drizzle both halves with a light coating of olive oil, salt, and pepper.

• 2

  Place the squash halves cut-side down on a baking sheet and roast for about 35-40 minutes, or until the flesh becomes tender and easily shredded with a fork.

• 3

  While the squash roasts, finely chop the garlic and turkey bacon slices. In a small pan, heat the teaspoon of olive oil over medium heat and sauté the garlic until fragrant (about 1 minute). Add the turkey bacon and cook until it’s slightly crispy, about 4-5 minutes. Remove from heat and set aside.

• 4

  In a bowl, whisk together the egg, Greek yogurt, and grated Parmesan cheese. Season with a pinch of salt and pepper.

• 5

  Once the spaghetti squash is roasted, use a fork to scrape out the strands into a large mixing bowl. Quickly stir in the cooked turkey bacon and garlic, then immediately pour the creamy egg mixture over the hot squash, stirring vigorously. The residual heat will gently cook the egg mixture, creating a silky, carbonara-like sauce.

• 6

  Finish by folding in fresh parsley and adjusting the seasoning with additional salt and pepper if needed. Serve immediately and enjoy a nutritious twist on classic carbonara.