YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Enjoy a lighter twist on the classic carbonara with tender spaghetti squash strands, savory lean ground turkey, and crispy turkey bacon all coated in a creamy, rich egg and light cream cheese sauce. This dish offers a delightful balance of textures and flavors that will satisfy any meal time craving.
INGREDIENTS
1 cup Spaghetti Squash
3 slices Turkey Bacon
3 oz Lean Ground Turkey
1 large Egg
2 tbsp Light Cream Cheese
1 clove Garlic
Pinch Black Pepper
Salt to taste
PREPARATION
Preheat your oven to 400°F. Cut the spaghetti squash in half, scoop out the seeds, season lightly with salt and pepper, and place cut-side down on a baking sheet. Roast for about 35-40 minutes until tender.
While the squash roasts, chop the turkey bacon into bite-sized pieces and cook in a non-stick skillet over medium heat until crispy. Remove and set aside.
In the same skillet, add the lean ground turkey. Break it apart and cook until it’s thoroughly browned. Mince the garlic and add during the last minute of cooking.
Once cooked, reduce the heat to low, return the turkey bacon to the skillet, and stir to combine.
Using a fork, gently scrape the spaghetti squash strands into a large mixing bowl. Add the cooked turkey and bacon mixture.
Whisk together the egg and light cream cheese in a small bowl until smooth. Pour the mixture over the squash and turkey blend, stirring quickly to create a creamy sauce that lightly cooks the egg with the residual heat. Season with a pinch of black pepper and additional salt if needed.
Serve immediately, enjoying the warm, creamy, and satisfying textures of this unique carbonara twist.