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 a classic carbonara with a delicious blend of roasted spaghetti squash, crisp turkey bacon, and a creamy egg-based sauce enriched with Parmesan cheese. This lighter version packs a satisfying texture with a subtle smoky note from the turkey bacon, making it perfect for any meal of the day.

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NUTRITION

221kcal
Protein
15.4g
Fat
12.6g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (approx. 28g each)

2 large Eggs

2 tablespoons Light Heavy Cream

2 tablespoons grated Parmesan Cheese

1/2 teaspoon Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, drizzle lightly with salt, and roast cut-side down on a baking sheet for about 35-40 minutes until tender.

  • 2

    Meanwhile, cook the turkey bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain and then chop into bite-sized pieces.

  • 3

    In a small bowl, whisk together the eggs, light cream, grated Parmesan cheese, black pepper, and a pinch of salt.

  • 4

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

  • 5

    Quickly pour the egg mixture over the warm spaghetti squash, stirring continuously so that the eggs thicken into a creamy sauce without scrambling. Fold in the chopped turkey bacon.

  • 6

    Taste and adjust seasoning if needed before serving 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 a classic carbonara with a delicious blend of roasted spaghetti squash, crisp turkey bacon, and a creamy egg-based sauce enriched with Parmesan cheese. This lighter version packs a satisfying texture with a subtle smoky note from the turkey bacon, making it perfect for any meal of the day.

NUTRITION

221kcal
Protein
15.4g
Fat
12.6g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (approx. 28g each)

2 large Eggs

2 tablespoons Light Heavy Cream

2 tablespoons grated Parmesan Cheese

1/2 teaspoon Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, drizzle lightly with salt, and roast cut-side down on a baking sheet for about 35-40 minutes until tender.

  • 2

    Meanwhile, cook the turkey bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain and then chop into bite-sized pieces.

  • 3

    In a small bowl, whisk together the eggs, light cream, grated Parmesan cheese, black pepper, and a pinch of salt.

  • 4

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

  • 5

    Quickly pour the egg mixture over the warm spaghetti squash, stirring continuously so that the eggs thicken into a creamy sauce without scrambling. Fold in the chopped turkey bacon.

  • 6

    Taste and adjust seasoning if needed before serving immediately.