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 twist on the classic carbonara with tender strands of roasted spaghetti squash coated in a creamy, eggy sauce, crisp turkey bacon, and a hint of Parmesan. This dish brings a delightful balance of savory, tangy, and fresh notes, perfect for a nutritious dinner that feels indulgent yet healthful.

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NUTRITION

303kcal
Protein
29.3g
Fat
13.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 cup spaghetti squash (155g)

2 slices turkey bacon (28g)

2 large eggs (100g total)

1/2 cup nonfat Greek yogurt (120g)

2 Tbsp grated Parmesan cheese (10g)

1 clove garlic (3g)

Pinch of salt

Pinch of black pepper

1 Tbsp fresh parsley

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with a little salt, and roast cut side down on a baking sheet for about 30-35 minutes until tender.

  • 2

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crisp. Remove and chop into small pieces.

  • 3

    In a bowl, whisk together the eggs, nonfat Greek yogurt, grated Parmesan, minced garlic, a pinch of salt, and black pepper.

  • 4

    Once the squash is done, use a fork to scrape the flesh into strands, resembling spaghetti.

  • 5

    Quickly toss the warm spaghetti squash with the egg-yogurt mixture and turkey bacon, stirring gently so the residual heat slightly cooks the sauce without scrambling the eggs.

  • 6

    Plate the dish, garnish with fresh parsley, 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 twist on the classic carbonara with tender strands of roasted spaghetti squash coated in a creamy, eggy sauce, crisp turkey bacon, and a hint of Parmesan. This dish brings a delightful balance of savory, tangy, and fresh notes, perfect for a nutritious dinner that feels indulgent yet healthful.

NUTRITION

303kcal
Protein
29.3g
Fat
13.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 cup spaghetti squash (155g)

2 slices turkey bacon (28g)

2 large eggs (100g total)

1/2 cup nonfat Greek yogurt (120g)

2 Tbsp grated Parmesan cheese (10g)

1 clove garlic (3g)

Pinch of salt

Pinch of black pepper

1 Tbsp fresh parsley

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with a little salt, and roast cut side down on a baking sheet for about 30-35 minutes until tender.

  • 2

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crisp. Remove and chop into small pieces.

  • 3

    In a bowl, whisk together the eggs, nonfat Greek yogurt, grated Parmesan, minced garlic, a pinch of salt, and black pepper.

  • 4

    Once the squash is done, use a fork to scrape the flesh into strands, resembling spaghetti.

  • 5

    Quickly toss the warm spaghetti squash with the egg-yogurt mixture and turkey bacon, stirring gently so the residual heat slightly cooks the sauce without scrambling the eggs.

  • 6

    Plate the dish, garnish with fresh parsley, and serve immediately.