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

A light yet satisfying take on a classic carbonara, featuring tender strands of roasted spaghetti squash tossed with crispy turkey bacon, rich eggs, a dollop of creamy nonfat Greek yogurt, and a sprinkle of parmesan. This dish delivers a balanced combination of protein and flavor, making it perfect for breakfast, lunch, or dinner.

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NUTRITION

227kcal
Protein
20g
Fat
11.3g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon

2 large Eggs

1/4 cup Nonfat Greek Yogurt (60g)

2 tbsp Grated Parmesan Cheese

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the spaghetti squash in half lengthwise, remove the seeds, and place the halves cut-side down on a baking sheet. Roast for about 35-40 minutes until tender.

  • 3

    While the squash is roasting, crisp the turkey bacon in a skillet over medium heat. Remove and chop into bite sized pieces.

  • 4

    In a bowl, whisk together the eggs, Greek yogurt, grated parmesan, minced garlic, salt, and pepper.

  • 5

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

  • 6

    Immediately pour the egg mixture over the warm spaghetti squash and toss quickly, using the residual heat to gently cook the eggs creating a creamy sauce.

  • 7

    Fold in the crispy turkey bacon pieces and adjust seasoning as needed before serving.

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

A light yet satisfying take on a classic carbonara, featuring tender strands of roasted spaghetti squash tossed with crispy turkey bacon, rich eggs, a dollop of creamy nonfat Greek yogurt, and a sprinkle of parmesan. This dish delivers a balanced combination of protein and flavor, making it perfect for breakfast, lunch, or dinner.

NUTRITION

227kcal
Protein
20g
Fat
11.3g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon

2 large Eggs

1/4 cup Nonfat Greek Yogurt (60g)

2 tbsp Grated Parmesan Cheese

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the spaghetti squash in half lengthwise, remove the seeds, and place the halves cut-side down on a baking sheet. Roast for about 35-40 minutes until tender.

  • 3

    While the squash is roasting, crisp the turkey bacon in a skillet over medium heat. Remove and chop into bite sized pieces.

  • 4

    In a bowl, whisk together the eggs, Greek yogurt, grated parmesan, minced garlic, salt, and pepper.

  • 5

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

  • 6

    Immediately pour the egg mixture over the warm spaghetti squash and toss quickly, using the residual heat to gently cook the eggs creating a creamy sauce.

  • 7

    Fold in the crispy turkey bacon pieces and adjust seasoning as needed before serving.