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 twist on classic carbonara with shredded spaghetti squash serving as the pasta base tossed in a rich, creamy sauce made from egg and nonfat Greek yogurt. Crispy turkey bacon enhances the dish, rounded out with a hint of garlic and a sprinkle of Parmesan cheese, creating a well-balanced meal with a comforting, hearty texture and a burst of flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

293kcal
Protein
27.2g
Fat
14.5g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

4 slices Turkey Bacon (112g total)

2 large Eggs (approx. 100g total)

1/4 cup Nonfat Greek Yogurt (60g)

1 tbsp grated Parmesan Cheese (5g)

1 garlic clove

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove seeds, and place cut side down on a baking sheet. Roast until tender, about 30-40 minutes.

  • 2

    While the squash roasts, crisp the turkey bacon in a skillet over medium heat until evenly browned. Remove and chop into bite-sized pieces.

  • 3

    In a small bowl, whisk together the eggs and nonfat Greek yogurt until smooth. Stir in grated Parmesan cheese and finely minced garlic. Season lightly with salt and pepper.

  • 4

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

  • 5

    Quickly pour the egg and yogurt mixture over the warm squash, stirring vigorously to create a creamy sauce without scrambling the eggs.

  • 6

    Fold in the crispy turkey bacon pieces. Adjust seasoning with additional salt and pepper if needed, and serve immediately.

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 twist on classic carbonara with shredded spaghetti squash serving as the pasta base tossed in a rich, creamy sauce made from egg and nonfat Greek yogurt. Crispy turkey bacon enhances the dish, rounded out with a hint of garlic and a sprinkle of Parmesan cheese, creating a well-balanced meal with a comforting, hearty texture and a burst of flavor.

NUTRITION

293kcal
Protein
27.2g
Fat
14.5g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

4 slices Turkey Bacon (112g total)

2 large Eggs (approx. 100g total)

1/4 cup Nonfat Greek Yogurt (60g)

1 tbsp grated Parmesan Cheese (5g)

1 garlic clove

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove seeds, and place cut side down on a baking sheet. Roast until tender, about 30-40 minutes.

  • 2

    While the squash roasts, crisp the turkey bacon in a skillet over medium heat until evenly browned. Remove and chop into bite-sized pieces.

  • 3

    In a small bowl, whisk together the eggs and nonfat Greek yogurt until smooth. Stir in grated Parmesan cheese and finely minced garlic. Season lightly with salt and pepper.

  • 4

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

  • 5

    Quickly pour the egg and yogurt mixture over the warm squash, stirring vigorously to create a creamy sauce without scrambling the eggs.

  • 6

    Fold in the crispy turkey bacon pieces. Adjust seasoning with additional salt and pepper if needed, and serve immediately.