NUTRITION

SERVINGS

INGREDIENTS

1 cup Spaghetti Squash (155g)

3 slices Turkey Bacon (approx 84g total)

1 large Egg

1/4 cup Nonfat Plain Greek Yogurt (61g)

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

Pinch of Black Pepper

Pinch of Salt

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Slice the spaghetti squash in half lengthwise, remove seeds, drizzle with a little olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for 30-35 minutes until tender.

• 3

  While the squash roasts, heat a non-stick skillet over medium heat. Add the turkey bacon and cook until crispy, about 5-7 minutes. Once done, chop into bite-sized pieces.

• 4

  In a bowl, whisk together the egg, Greek yogurt, and grated Parmesan cheese until smooth. Add a small minced garlic clove, a pinch of salt, and black pepper.

• 5

  When the squash is roasted, scrape out the strands into a bowl using a fork.

• 6

  Quickly toss the warm spaghetti squash with the bacon pieces and then gently stir in the egg-yogurt mixture, allowing the residual heat to create a creamy sauce without scrambling the egg.

• 7

  Drizzle the remaining olive oil over the dish for extra richness and toss to combine. Adjust seasonings if necessary and serve immediately.