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 a classic carbonara with roasted spaghetti squash, crispy turkey bacon, and a creamy blend of egg and Greek yogurt. This dish strikes a perfect balance between comfort and clean eating, featuring a silky sauce accented with garlic and a sprinkle of Parmesan for extra flavor.

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NUTRITION

358kcal
Protein
40.2g
Fat
15.3g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

3 slices Turkey Bacon (~75g)

1 cup cooked Spaghetti Squash (~155g)

1 large Egg

1/2 cup Plain Non-Fat Greek Yogurt (~125g)

2 tbsp Parmesan Cheese (~10g)

1 clove Garlic

1/4 cup Green Peas (optional, ~35g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and slice the spaghetti squash in half lengthwise. Remove seeds and season lightly with salt and pepper.

  • 2

    Place the squash halves cut-side down on a baking sheet and roast for about 30-40 minutes until tender. Once cooled, use a fork to scrape out the strands into a bowl.

  • 3

    In a pan over medium heat, cook the turkey bacon until crispy. Reserve a little bacon fat for flavor if desired, then roughly chop the bacon.

  • 4

    In a small bowl, whisk together the egg, Greek yogurt, and Parmesan cheese. Mince the garlic and add it to the mixture.

  • 5

    Combine the roasted spaghetti squash strands, crispy turkey bacon, and optional green peas in the pan over very low heat. Pour the creamy egg mixture over the top and gently stir until the sauce coats the squash evenly. Avoid high heat to prevent scrambling the egg.

  • 6

    Season with additional salt and 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 a classic carbonara with roasted spaghetti squash, crispy turkey bacon, and a creamy blend of egg and Greek yogurt. This dish strikes a perfect balance between comfort and clean eating, featuring a silky sauce accented with garlic and a sprinkle of Parmesan for extra flavor.

NUTRITION

358kcal
Protein
40.2g
Fat
15.3g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

3 slices Turkey Bacon (~75g)

1 cup cooked Spaghetti Squash (~155g)

1 large Egg

1/2 cup Plain Non-Fat Greek Yogurt (~125g)

2 tbsp Parmesan Cheese (~10g)

1 clove Garlic

1/4 cup Green Peas (optional, ~35g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and slice the spaghetti squash in half lengthwise. Remove seeds and season lightly with salt and pepper.

  • 2

    Place the squash halves cut-side down on a baking sheet and roast for about 30-40 minutes until tender. Once cooled, use a fork to scrape out the strands into a bowl.

  • 3

    In a pan over medium heat, cook the turkey bacon until crispy. Reserve a little bacon fat for flavor if desired, then roughly chop the bacon.

  • 4

    In a small bowl, whisk together the egg, Greek yogurt, and Parmesan cheese. Mince the garlic and add it to the mixture.

  • 5

    Combine the roasted spaghetti squash strands, crispy turkey bacon, and optional green peas in the pan over very low heat. Pour the creamy egg mixture over the top and gently stir until the sauce coats the squash evenly. Avoid high heat to prevent scrambling the egg.

  • 6

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