YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
A creative twist on the traditional carbonara, this recipe swaps pasta for tender spaghetti squash to lighten up the dish. Crisp turkey bacon, a silky egg-based sauce, and a sprinkle of Parmesan come together to create a comforting yet nutritious meal with a creamy texture and delightful savory notes.
INGREDIENTS
1 cup Spaghetti Squash (cooked)
4 slices Turkey Bacon (cooked)
1 large Whole Egg
1 large Egg White
2 tbsp Parmesan Cheese, grated
1 tsp Olive Oil
1 clove Garlic, minced
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Halve the spaghetti squash lengthwise, remove the seeds, drizzle with a little olive oil, and season with a pinch of salt.
Place the squash halves cut-side down on a baking sheet and roast for about 30-35 minutes until tender and easily scraped into strands.
While the squash cooks, heat a skillet over medium heat and cook the turkey bacon until crisp. Remove and chop into bite-sized pieces.
In a small bowl, whisk together the whole egg and egg white with grated Parmesan, a pinch of salt, and freshly ground black pepper.
When the squash is done, use a fork to gently scrape the flesh into spaghetti-like strands and transfer to a warm skillet. Add the minced garlic and gently sauté for about 1 minute.
Remove the skillet from heat and quickly stir in the egg and Parmesan mixture, allowing the residual heat to thicken the sauce without scrambling the eggs.
Fold in the chopped turkey bacon and mix until the sauce evenly coats the squash strands.
Taste and adjust seasoning with salt and pepper as needed, then serve immediately, enjoying the creamy, satisfying texture and savory flavor.