NUTRITION

SERVINGS

INGREDIENTS

1.5 cups roasted Spaghetti Squash (225g)

2 slices Turkey Bacon (approx. 28g)

1 large Egg (50g)

1 large Egg Yolk (18g)

2 tbsp Parmesan Cheese (approx. 10g)

1/4 cup Light Cream (60g)

1 tsp Olive Oil (4.5g)

1 clove Garlic (3g)

Pinch Freshly Ground Black Pepper

Pinch Salt

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the spaghetti squash in half, deseed, drizzle with a little olive oil, and season with a pinch of salt.

• 2

  Roast the spaghetti squash cut-side down on a baking sheet for 30-40 minutes, until tender.

• 3

  While the squash roasts, heat a skillet over medium heat. Add the turkey bacon and cook until crisp. Remove from the skillet and roughly chop.

• 4

  In a small bowl, whisk together the whole egg, egg yolk, Parmesan cheese, and light cream. Add a pinch of black pepper.

• 5

  Once roasted, use a fork to scrape out the spaghetti-like strands of the squash into a mixing bowl.

• 6

  In the same skillet, add the olive oil and minced garlic. Sauté for about 1 minute until fragrant, then add the spaghetti squash strands.

• 7

  Remove the skillet from heat and pour in the egg and cream mixture, stirring quickly to create a creamy sauce that lightly coats the squash without scrambling the eggs.

• 8

  Mix in the chopped turkey bacon, adjust seasoning with additional salt and pepper if desired, and serve immediately.