YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
A comforting twist on a classic carbonara that substitutes spaghetti squash for pasta, pairing savory turkey bacon with a creamy, protein-packed sauce made from eggs, fat-free Greek yogurt, and a hint of Parmesan. This dish delivers a delightful balance of flavors and a satisfying texture in every bite.
INGREDIENTS
1 cup cooked Spaghetti Squash (~155g)
4 slices Turkey Bacon (~28g total)
2 large Eggs
1/4 cup Fat-Free Greek Yogurt (~60g)
1 tbsp grated Parmesan Cheese
1 garlic clove, minced
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out the seeds, season lightly with salt and pepper, and place cut-side down on a baking sheet. Roast for about 35-40 minutes until tender.
Meanwhile, heat a non-stick skillet over medium heat and cook the turkey bacon until crispy. Once done, chop into bite-size pieces and set aside.
In the same skillet, lightly sauté the minced garlic for 1 minute until fragrant. Reserve a small amount of the rendered fat for flavor if desired.
In a bowl, whisk together the eggs and fat-free Greek yogurt. Stir in the grated Parmesan and a pinch of salt and pepper.
Once the squash is roasted, use a fork to gently scrape out the strands to resemble spaghetti. Return the squash strands to the skillet on low heat.
Pour the egg and yogurt mixture over the warm squash along with the turkey bacon. Gently toss to combine, letting the residual heat cook the sauce lightly. Avoid high heat to prevent scrambling the eggs.
Adjust seasoning with salt and pepper if needed, and serve immediately, garnished with any additional Parmesan if desired.