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

Savor a fresh twist on classic carbonara using tender spaghetti squash as the pasta substitute, crisp turkey bacon, and a silky sauce crafted from eggs, a touch of Greek yogurt, and parmesan cheese. This dish delivers satisfying creaminess and a harmonious blend of savory flavors, making it perfect for breakfast, lunch, or dinner.

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NUTRITION

226kcal
Protein
18.2g
Fat
13.1g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (approx. 75g total)

2 large Eggs

1 tbsp grated Parmesan Cheese

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove seeds, drizzle lightly with olive oil, and season with a pinch of salt and pepper. Roast cut side down on a baking sheet for 35-40 minutes until tender.

  • 2

    While the squash is roasting, chop the turkey bacon into small pieces. In a skillet over medium heat, sauté the bacon until crispy. Add a minced garlic clove and sauté for an additional minute.

  • 3

    In a bowl, whisk together the eggs, Greek yogurt, grated Parmesan, a pinch of salt, and black pepper until smoothly combined.

  • 4

    Once the spaghetti squash is done, use a fork to scrape out the strands into a large bowl. Quickly combine the warm squash with the cooked turkey bacon and garlic.

  • 5

    Pour the egg and yogurt mixture over the warm squash and bacon immediately, stirring briskly to create a creamy sauce that lightly cooks the eggs with the residual heat.

  • 6

    Taste and adjust seasoning with salt and pepper. Serve immediately while warm.

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

Savor a fresh twist on classic carbonara using tender spaghetti squash as the pasta substitute, crisp turkey bacon, and a silky sauce crafted from eggs, a touch of Greek yogurt, and parmesan cheese. This dish delivers satisfying creaminess and a harmonious blend of savory flavors, making it perfect for breakfast, lunch, or dinner.

NUTRITION

226kcal
Protein
18.2g
Fat
13.1g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (approx. 75g total)

2 large Eggs

1 tbsp grated Parmesan Cheese

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove seeds, drizzle lightly with olive oil, and season with a pinch of salt and pepper. Roast cut side down on a baking sheet for 35-40 minutes until tender.

  • 2

    While the squash is roasting, chop the turkey bacon into small pieces. In a skillet over medium heat, sauté the bacon until crispy. Add a minced garlic clove and sauté for an additional minute.

  • 3

    In a bowl, whisk together the eggs, Greek yogurt, grated Parmesan, a pinch of salt, and black pepper until smoothly combined.

  • 4

    Once the spaghetti squash is done, use a fork to scrape out the strands into a large bowl. Quickly combine the warm squash with the cooked turkey bacon and garlic.

  • 5

    Pour the egg and yogurt mixture over the warm squash and bacon immediately, stirring briskly to create a creamy sauce that lightly cooks the eggs with the residual heat.

  • 6

    Taste and adjust seasoning with salt and pepper. Serve immediately while warm.