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

Savor a reimagined carbonara that swaps traditional pasta for tender spaghetti squash, combined with crispy turkey bacon, farm-fresh eggs, tangy nonfat Greek yogurt, and a hint of Parmesan. This dish strikes a delightful balance between creamy comfort and nutritional mindfulness, perfect for a nutrient-packed meal any time of the day.

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NUTRITION

353kcal
Protein
30.2g
Fat
20.1g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (84g total)

2 large Eggs (100g total)

1 tbsp Parmesan Cheese (5g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

A pinch of Freshly Ground Black Pepper

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PREPARATION

  • 1

    Preheat a medium skillet over medium heat. Add the olive oil and minced garlic, sautéing until fragrant, about 1 minute.

  • 2

    Add the turkey bacon slices to the skillet and cook until they are crispy, turning as needed. Once done, remove and chop into bite-sized pieces.

  • 3

    Meanwhile, if not already prepared, roast or microwave the spaghetti squash until tender. Using a fork, scrape out the strands into a bowl.

  • 4

    In a separate bowl, whisk together the eggs, nonfat Greek yogurt, and Parmesan cheese until smooth. Season with a pinch of black pepper.

  • 5

    Pour the creamy egg mixture over the warm spaghetti squash and add the turkey bacon. Toss gently so that the residual heat cooks the eggs slightly, forming a silky sauce.

  • 6

    Taste and adjust seasoning if needed, then serve immediately, enjoying the light creaminess with a satisfying crunch from the bacon.

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

Savor a reimagined carbonara that swaps traditional pasta for tender spaghetti squash, combined with crispy turkey bacon, farm-fresh eggs, tangy nonfat Greek yogurt, and a hint of Parmesan. This dish strikes a delightful balance between creamy comfort and nutritional mindfulness, perfect for a nutrient-packed meal any time of the day.

NUTRITION

353kcal
Protein
30.2g
Fat
20.1g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (84g total)

2 large Eggs (100g total)

1 tbsp Parmesan Cheese (5g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

A pinch of Freshly Ground Black Pepper

PREPARATION

  • 1

    Preheat a medium skillet over medium heat. Add the olive oil and minced garlic, sautéing until fragrant, about 1 minute.

  • 2

    Add the turkey bacon slices to the skillet and cook until they are crispy, turning as needed. Once done, remove and chop into bite-sized pieces.

  • 3

    Meanwhile, if not already prepared, roast or microwave the spaghetti squash until tender. Using a fork, scrape out the strands into a bowl.

  • 4

    In a separate bowl, whisk together the eggs, nonfat Greek yogurt, and Parmesan cheese until smooth. Season with a pinch of black pepper.

  • 5

    Pour the creamy egg mixture over the warm spaghetti squash and add the turkey bacon. Toss gently so that the residual heat cooks the eggs slightly, forming a silky sauce.

  • 6

    Taste and adjust seasoning if needed, then serve immediately, enjoying the light creaminess with a satisfying crunch from the bacon.