YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Savor the delicious twist on a classic carbonara using tender spaghetti squash and crispy turkey bacon, combined with a creamy egg and Greek yogurt sauce, and finished with a sprinkle of Parmesan. This lighter version is perfect for breakfast, lunch, or dinner, offering rich flavors while maintaining a balanced nutritional profile.
INGREDIENTS
1 cup Spaghetti Squash, cooked
2 slices Turkey Bacon, cooked
2 whole Eggs
3 Egg Whites
1/4 cup Nonfat Plain Greek Yogurt
1 tbsp Grated Parmesan Cheese
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and remove the seeds.
Place the squash halves cut-side down on a baking sheet and bake for 35-40 minutes, until tender. Once cooked, use a fork to shred the flesh into spaghetti-like strands.
While the squash is baking, cook the turkey bacon in a skillet over medium heat until crispy. Remove and chop into bite-sized pieces.
In the same skillet, add a dash of olive oil (if desired) and sauté the minced garlic for about 1 minute until fragrant.
In a bowl, whisk together the whole eggs, egg whites, and Greek yogurt until smooth. Season with a pinch of salt and pepper.
Lower the heat under the skillet to low. Add the shredded spaghetti squash and turkey bacon back to the skillet, stirring gently.
Pour the egg and yogurt mixture over the squash and bacon, stirring continuously to create a creamy sauce without scrambling the eggs. Keep the heat low and stir until the sauce begins to thicken, about 2-3 minutes.
Finish by sprinkling the grated Parmesan cheese over the top, stirring to evenly incorporate.
Serve immediately and enjoy your creamy, flavorful turkey bacon spaghetti squash carbonara.