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 fresh twist on a classic carbonara by using roasted spaghetti squash as a light base instead of traditional pasta. This dish features crispy turkey bacon, a velvety egg and Greek yogurt sauce, and a hint of Parmesan for savory depth, all brought together with a drizzle of olive oil for extra richness. It’s a comforting and satisfying meal that surprises you with every forkful.

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NUTRITION

450kcal
Protein
35g
Fat
27.5g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (84g)

2 large Eggs (100g total)

2 tbsp grated Parmesan Cheese (10g)

1 tsp Olive Oil (4.5g)

1/4 cup Nonfat Greek Yogurt (60g)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    While the squash roasts, heat a skillet over medium heat and add the olive oil. Cook the turkey bacon until crispy, then crumble it into bite-sized pieces and set aside.

  • 3

    In a small bowl, whisk together the eggs, nonfat Greek yogurt, and grated Parmesan cheese. Season with a pinch of salt and pepper.

  • 4

    Once the spaghetti squash is done, use a fork to scrape out the strands into a bowl. While still warm, slowly stir in the egg mixture and crispy turkey bacon, allowing the residual heat to gently thicken the sauce without scrambling the eggs.

  • 5

    Toss everything together until well combined and creamy. Adjust the seasoning with additional salt and pepper if 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 fresh twist on a classic carbonara by using roasted spaghetti squash as a light base instead of traditional pasta. This dish features crispy turkey bacon, a velvety egg and Greek yogurt sauce, and a hint of Parmesan for savory depth, all brought together with a drizzle of olive oil for extra richness. It’s a comforting and satisfying meal that surprises you with every forkful.

NUTRITION

450kcal
Protein
35g
Fat
27.5g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (84g)

2 large Eggs (100g total)

2 tbsp grated Parmesan Cheese (10g)

1 tsp Olive Oil (4.5g)

1/4 cup Nonfat Greek Yogurt (60g)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    While the squash roasts, heat a skillet over medium heat and add the olive oil. Cook the turkey bacon until crispy, then crumble it into bite-sized pieces and set aside.

  • 3

    In a small bowl, whisk together the eggs, nonfat Greek yogurt, and grated Parmesan cheese. Season with a pinch of salt and pepper.

  • 4

    Once the spaghetti squash is done, use a fork to scrape out the strands into a bowl. While still warm, slowly stir in the egg mixture and crispy turkey bacon, allowing the residual heat to gently thicken the sauce without scrambling the eggs.

  • 5

    Toss everything together until well combined and creamy. Adjust the seasoning with additional salt and pepper if needed, and serve immediately.