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 lighter twist on a classic carbonara with this Creamy Turkey Bacon Spaghetti Squash Carbonara. Tender strands of roasted spaghetti squash mingle with crispy turkey bacon and a silky sauce made from eggs, nonfat Greek yogurt, and a hint of Parmesan. This dish offers a balance of comfort and clean eating to satisfy your meal plan without compromising on flavor.

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NUTRITION

412kcal
Protein
32.2g
Fat
23.3g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1 medium Spaghetti Squash (155g cooked)

3 slices Turkey Bacon (85g total)

2 large Eggs (100g total)

1/4 cup Nonfat Greek Yogurt (62g)

1 tablespoon grated Parmesan Cheese (5g)

1 teaspoon Olive Oil (5g)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the squash halves on a baking sheet, cut side down, and roast for about 30-40 minutes until tender and easily shredded with a fork.

  • 3

    While the squash is roasting, heat a skillet over medium heat. Add the turkey bacon slices and cook until crispy. Once cooked, chop the bacon into bite-sized pieces.

  • 4

    In a bowl, whisk together the eggs, nonfat Greek yogurt, grated Parmesan cheese, minced garlic, and a pinch of salt and pepper.

  • 5

    Once the squash is done, use a fork to scrape out the strands into a large bowl. Quickly pour the egg and yogurt mixture over the hot squash, stirring continuously to create a creamy sauce (the heat from the squash will gently cook the eggs).

  • 6

    Fold in the crispy turkey bacon bits. Adjust seasoning with salt and pepper as needed, then serve immediately.

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 lighter twist on a classic carbonara with this Creamy Turkey Bacon Spaghetti Squash Carbonara. Tender strands of roasted spaghetti squash mingle with crispy turkey bacon and a silky sauce made from eggs, nonfat Greek yogurt, and a hint of Parmesan. This dish offers a balance of comfort and clean eating to satisfy your meal plan without compromising on flavor.

NUTRITION

412kcal
Protein
32.2g
Fat
23.3g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1 medium Spaghetti Squash (155g cooked)

3 slices Turkey Bacon (85g total)

2 large Eggs (100g total)

1/4 cup Nonfat Greek Yogurt (62g)

1 tablespoon grated Parmesan Cheese (5g)

1 teaspoon Olive Oil (5g)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the squash halves on a baking sheet, cut side down, and roast for about 30-40 minutes until tender and easily shredded with a fork.

  • 3

    While the squash is roasting, heat a skillet over medium heat. Add the turkey bacon slices and cook until crispy. Once cooked, chop the bacon into bite-sized pieces.

  • 4

    In a bowl, whisk together the eggs, nonfat Greek yogurt, grated Parmesan cheese, minced garlic, and a pinch of salt and pepper.

  • 5

    Once the squash is done, use a fork to scrape out the strands into a large bowl. Quickly pour the egg and yogurt mixture over the hot squash, stirring continuously to create a creamy sauce (the heat from the squash will gently cook the eggs).

  • 6

    Fold in the crispy turkey bacon bits. Adjust seasoning with salt and pepper as needed, then serve immediately.