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 modern twist on a classic carbonara using spaghetti squash as a light base, crispy turkey bacon, and a creamy egg and Greek yogurt sauce. This dish offers a delicious, hearty and creamy texture with a satisfying balance of savory flavors and a hint of garlic and Parmesan.

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NUTRITION

420kcal
Protein
41.5g
Fat
21.3g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked spaghetti squash (155g)

4 slices turkey bacon (56g)

2 large eggs (approx. 100g)

1/2 cup nonfat Greek yogurt (122g)

2 tablespoons grated Parmesan cheese (10g)

1 clove garlic

1/2 teaspoon black pepper

1 pinch salt

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half, remove the seeds, and place cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.

  • 2

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Remove from the skillet and chop into bite-sized pieces.

  • 3

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

  • 4

    Once the spaghetti squash is cooked, use a fork to scrape out the strands into a large mixing bowl.

  • 5

    Quickly add the chopped turkey bacon to the warm squash, then pour the egg-yogurt mixture over the top. Toss well to combine, allowing the residual heat to gently cook the eggs and create a creamy sauce.

  • 6

    Serve immediately, garnished with a sprinkle of extra Parmesan or additional black pepper if desired.

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 modern twist on a classic carbonara using spaghetti squash as a light base, crispy turkey bacon, and a creamy egg and Greek yogurt sauce. This dish offers a delicious, hearty and creamy texture with a satisfying balance of savory flavors and a hint of garlic and Parmesan.

NUTRITION

420kcal
Protein
41.5g
Fat
21.3g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked spaghetti squash (155g)

4 slices turkey bacon (56g)

2 large eggs (approx. 100g)

1/2 cup nonfat Greek yogurt (122g)

2 tablespoons grated Parmesan cheese (10g)

1 clove garlic

1/2 teaspoon black pepper

1 pinch salt

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half, remove the seeds, and place cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.

  • 2

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Remove from the skillet and chop into bite-sized pieces.

  • 3

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

  • 4

    Once the spaghetti squash is cooked, use a fork to scrape out the strands into a large mixing bowl.

  • 5

    Quickly add the chopped turkey bacon to the warm squash, then pour the egg-yogurt mixture over the top. Toss well to combine, allowing the residual heat to gently cook the eggs and create a creamy sauce.

  • 6

    Serve immediately, garnished with a sprinkle of extra Parmesan or additional black pepper if desired.