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

Enjoy a lighter twist on classic carbonara using roasted spaghetti squash, crispy turkey bacon, and a creamy sauce made with egg, Greek yogurt, and Parmesan. This dish delivers a rich, savory flavor with a satisfying texture, perfect for breakfast, lunch, or dinner.

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NUTRITION

400kcal
Protein
35.2g
Fat
20.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash

4 slices Turkey Bacon

1 Large Egg

1/2 cup Nonfat Greek Yogurt

2 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 Garlic Clove

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the spaghetti squash, remove seeds, drizzle with olive oil, season with a little salt and pepper, and roast cut side down on a baking sheet for about 35-40 minutes until tender.

  • 2

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy, then crumble it into bite-sized pieces.

  • 3

    In a small bowl, whisk the egg, nonfat Greek yogurt, and grated Parmesan together until smooth.

  • 4

    When the squash is ready, use a fork to scrape out the strands into a large mixing bowl.

  • 5

    Quickly add the crumbled turkey bacon and minced garlic into the warm squash along with the creamy egg mixture, stirring rapidly so the residual heat gently cooks the egg-yogurt sauce and creates a silky carbonara texture.

  • 6

    Season with additional salt and black pepper as needed and serve immediately.

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

Enjoy a lighter twist on classic carbonara using roasted spaghetti squash, crispy turkey bacon, and a creamy sauce made with egg, Greek yogurt, and Parmesan. This dish delivers a rich, savory flavor with a satisfying texture, perfect for breakfast, lunch, or dinner.

NUTRITION

400kcal
Protein
35.2g
Fat
20.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash

4 slices Turkey Bacon

1 Large Egg

1/2 cup Nonfat Greek Yogurt

2 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 Garlic Clove

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the spaghetti squash, remove seeds, drizzle with olive oil, season with a little salt and pepper, and roast cut side down on a baking sheet for about 35-40 minutes until tender.

  • 2

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy, then crumble it into bite-sized pieces.

  • 3

    In a small bowl, whisk the egg, nonfat Greek yogurt, and grated Parmesan together until smooth.

  • 4

    When the squash is ready, use a fork to scrape out the strands into a large mixing bowl.

  • 5

    Quickly add the crumbled turkey bacon and minced garlic into the warm squash along with the creamy egg mixture, stirring rapidly so the residual heat gently cooks the egg-yogurt sauce and creates a silky carbonara texture.

  • 6

    Season with additional salt and black pepper as needed and serve immediately.