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 the fresh, light twist on a classic carbonara with tender strands of spaghetti squash, crispy turkey bacon, and a luxurious, creamy sauce made from eggs, non-fat Greek yogurt, and a touch of Parmesan. This dish offers a satisfying balance of textures and flavors, proving that comfort food can be both indulgent and nutritious.

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NUTRITION

201kcal
Protein
18g
Fat
9.2g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 large Eggs

2 slices Turkey Bacon (28g)

1 tbsp grated Parmesan Cheese (5g)

1/4 cup Non-Fat Greek Yogurt (61g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half, remove the seeds, and drizzle with a little salt. Place cut side down on a baking sheet and roast for about 35-40 minutes or until tender.

  • 2

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Remove from the skillet and chop into bite-sized pieces.

  • 3

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

  • 4

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

  • 5

    Quickly add the chopped turkey bacon and pour the egg mixture over the warm squash. Toss gently to coat the strands evenly; the residual heat will lighten the eggs into a creamy sauce without scrambling them.

  • 6

    Serve immediately, with an extra crack of 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

Savor the fresh, light twist on a classic carbonara with tender strands of spaghetti squash, crispy turkey bacon, and a luxurious, creamy sauce made from eggs, non-fat Greek yogurt, and a touch of Parmesan. This dish offers a satisfying balance of textures and flavors, proving that comfort food can be both indulgent and nutritious.

NUTRITION

201kcal
Protein
18g
Fat
9.2g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 large Eggs

2 slices Turkey Bacon (28g)

1 tbsp grated Parmesan Cheese (5g)

1/4 cup Non-Fat Greek Yogurt (61g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half, remove the seeds, and drizzle with a little salt. Place cut side down on a baking sheet and roast for about 35-40 minutes or until tender.

  • 2

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Remove from the skillet and chop into bite-sized pieces.

  • 3

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

  • 4

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

  • 5

    Quickly add the chopped turkey bacon and pour the egg mixture over the warm squash. Toss gently to coat the strands evenly; the residual heat will lighten the eggs into a creamy sauce without scrambling them.

  • 6

    Serve immediately, with an extra crack of pepper if desired.