NUTRITION

SERVINGS

INGREDIENTS

1 cup Spaghetti Squash (155g)

3 slices Turkey Bacon (~60g)

1 whole Egg (50g)

2 Egg Whites (66g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tbsp Parmesan Cheese (5g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and remove the seeds.

• 2

  Drizzle 1 teaspoon of olive oil over the squash halves, season with salt and pepper, and place them cut side down on a baking sheet. Roast in the oven for 35-40 minutes until tender.

• 3

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

• 4

  In a small bowl, whisk together the whole egg, egg whites, nonfat Greek yogurt, grated Parmesan cheese, and minced garlic. Add a pinch of salt and pepper.

• 5

  Once the squash is cooked, use a fork to gently scrape out the strands to form spaghetti-like noodles, and transfer them to a large bowl.

• 6

  Pour the egg and yogurt mixture over the hot squash strands and quickly toss to coat the 'noodles', allowing the heat to lightly thicken the sauce without scrambling the eggs.

• 7

  Fold in the crispy turkey bacon pieces. Taste and adjust the seasoning with additional salt and pepper if needed.

• 8

  Serve immediately, enjoying the warm, creamy texture with a hint of smokiness from the turkey bacon and a bright kick from the garlic.