NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

4 slices Turkey Bacon (56g)

1 Large Egg (50g)

1/4 cup Parmesan Cheese (28g)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 medium Onion, chopped (25g)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, drizzle lightly with a bit of salt and pepper, and place cut-side down on a baking sheet. Roast for about 35-40 minutes until tender.

• 2

  While the squash roasts, chop the onion and mince the garlic. In a non-stick skillet over medium heat, cook the turkey bacon until it is crispy. Remove and set aside on paper towels to absorb excess fat.

• 3

  In the same skillet, add the chopped onion and garlic, sautéing until the onion becomes translucent.

• 4

  Once the spaghetti squash is done, use a fork to gently scrape the flesh, creating spaghetti-like strands. Add these to the skillet with the onions and garlic.

• 5

  In a small bowl, whisk together the egg, nonfat Greek yogurt, and parmesan cheese. Season with a pinch of salt and pepper.

• 6

  Lower the skillet heat to low and add the turkey bacon (chopped into bite-sized pieces) back into the mix. Pour in the creamy egg mixture and gently toss everything together, ensuring the heat is low enough to gently thicken the sauce without scrambling the egg.

• 7

  Toss the spaghetti squash strands well, allowing the creamy sauce to coat evenly. Adjust seasoning with salt and pepper as needed before serving.