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

Enjoy a lighter twist on a classic carbonara featuring tender strands of roasted spaghetti squash, crisp turkey bacon, and a velvety sauce made with eggs, low-fat milk, and a sprinkle of Parmesan cheese. This dish delivers on creamy, savory comfort without overloading on calories, making it a satisfying option for dinner.

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NUTRITION

479kcal
Protein
36g
Fat
27g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Spaghetti Squash (200g)

3 slices Turkey Bacon

2 large Eggs

1/2 cup Low-Fat Milk (120ml)

2 tablespoons Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove seeds, and place cut-side down on a baking sheet lined with parchment paper. Roast for about 30-35 minutes or until tender.

  • 2

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Once done, crumble the bacon into small pieces and set aside.

  • 3

    In a medium bowl, whisk together the eggs, low-fat milk, and Parmesan cheese until smooth.

  • 4

    Once the spaghetti squash is cool enough to handle, use a fork to gently scrape out the strands into a bowl.

  • 5

    Quickly add the warm spaghetti squash to the egg mixture and toss well so that the heat slightly cooks the eggs, forming a creamy sauce. Stir in the crispy turkey bacon and mix until evenly combined.

  • 6

    Season with black pepper (and salt if desired) to taste. Serve immediately for a warm, satisfying meal.

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

Enjoy a lighter twist on a classic carbonara featuring tender strands of roasted spaghetti squash, crisp turkey bacon, and a velvety sauce made with eggs, low-fat milk, and a sprinkle of Parmesan cheese. This dish delivers on creamy, savory comfort without overloading on calories, making it a satisfying option for dinner.

NUTRITION

479kcal
Protein
36g
Fat
27g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Spaghetti Squash (200g)

3 slices Turkey Bacon

2 large Eggs

1/2 cup Low-Fat Milk (120ml)

2 tablespoons Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove seeds, and place cut-side down on a baking sheet lined with parchment paper. Roast for about 30-35 minutes or until tender.

  • 2

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Once done, crumble the bacon into small pieces and set aside.

  • 3

    In a medium bowl, whisk together the eggs, low-fat milk, and Parmesan cheese until smooth.

  • 4

    Once the spaghetti squash is cool enough to handle, use a fork to gently scrape out the strands into a bowl.

  • 5

    Quickly add the warm spaghetti squash to the egg mixture and toss well so that the heat slightly cooks the eggs, forming a creamy sauce. Stir in the crispy turkey bacon and mix until evenly combined.

  • 6

    Season with black pepper (and salt if desired) to taste. Serve immediately for a warm, satisfying meal.