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 delicious twist on classic carbonara using roasted spaghetti squash, crispy turkey bacon, and a creamy blend of egg, Greek yogurt, and Parmesan cheese. This lighter version offers a satisfying mix of textures and flavors with a hint of smoky bacon and a velvety sauce that clings to every strand of squash.

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NUTRITION

299kcal
Protein
23.7g
Fat
16.4g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (approx. 84g total)

1 large Egg

1 large Egg White

1/4 cup Nonfat Greek Yogurt (60g)

1 tablespoon grated Parmesan Cheese (5g)

1 teaspoon Olive Oil

Pinch of Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, and drizzle the cut sides with olive oil, salt, and pepper.

  • 2

    Place the squash cut-side down on a baking sheet and roast for about 35-40 minutes or until the flesh is tender and can be easily shredded with a fork.

  • 3

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Remove and crumble it into bite-sized pieces.

  • 4

    In a small bowl, whisk together the whole egg, egg white, nonfat Greek yogurt, grated Parmesan, a pinch of salt, and black pepper.

  • 5

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

  • 6

    Quickly toss the hot squash with the warm crumbled turkey bacon and then stir in the creamy egg-yogurt mixture, allowing the residual heat to gently cook the eggs and form a silky sauce.

  • 7

    Serve immediately, garnishing with additional black 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

Enjoy a delicious twist on classic carbonara using roasted spaghetti squash, crispy turkey bacon, and a creamy blend of egg, Greek yogurt, and Parmesan cheese. This lighter version offers a satisfying mix of textures and flavors with a hint of smoky bacon and a velvety sauce that clings to every strand of squash.

NUTRITION

299kcal
Protein
23.7g
Fat
16.4g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (approx. 84g total)

1 large Egg

1 large Egg White

1/4 cup Nonfat Greek Yogurt (60g)

1 tablespoon grated Parmesan Cheese (5g)

1 teaspoon Olive Oil

Pinch of Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, and drizzle the cut sides with olive oil, salt, and pepper.

  • 2

    Place the squash cut-side down on a baking sheet and roast for about 35-40 minutes or until the flesh is tender and can be easily shredded with a fork.

  • 3

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Remove and crumble it into bite-sized pieces.

  • 4

    In a small bowl, whisk together the whole egg, egg white, nonfat Greek yogurt, grated Parmesan, a pinch of salt, and black pepper.

  • 5

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

  • 6

    Quickly toss the hot squash with the warm crumbled turkey bacon and then stir in the creamy egg-yogurt mixture, allowing the residual heat to gently cook the eggs and form a silky sauce.

  • 7

    Serve immediately, garnishing with additional black pepper if desired.