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 using tender strands of roasted spaghetti squash, crispy turkey bacon, and a luxuriously creamy sauce made with egg, Greek yogurt, and Parmesan cheese. This dish delivers comforting flavors with a light and fresh finish perfect for any meal.

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NUTRITION

337kcal
Protein
32.3g
Fat
15g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon

1 Large Egg

2 tbsp Grated Parmesan Cheese

1/2 cup Nonfat Greek Yogurt (120g)

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and remove the seeds.

  • 2

    Place the squash halves cut side down on a baking sheet and roast for 35-40 minutes until tender. Once cooled slightly, use a fork to shred the flesh into spaghetti-like strands.

  • 3

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Chop into bite-sized pieces and set aside.

  • 4

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

  • 5

    Warm the shredded spaghetti squash in a large pan over medium-low heat. Add the turkey bacon pieces then remove from heat.

  • 6

    Quickly stir in the egg and yogurt mixture, tossing continuously to create a creamy sauce that gently cooks the egg without scrambling it.

  • 7

    Adjust seasoning with salt and pepper, then 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 twist on a classic carbonara using tender strands of roasted spaghetti squash, crispy turkey bacon, and a luxuriously creamy sauce made with egg, Greek yogurt, and Parmesan cheese. This dish delivers comforting flavors with a light and fresh finish perfect for any meal.

NUTRITION

337kcal
Protein
32.3g
Fat
15g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon

1 Large Egg

2 tbsp Grated Parmesan Cheese

1/2 cup Nonfat Greek Yogurt (120g)

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and remove the seeds.

  • 2

    Place the squash halves cut side down on a baking sheet and roast for 35-40 minutes until tender. Once cooled slightly, use a fork to shred the flesh into spaghetti-like strands.

  • 3

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Chop into bite-sized pieces and set aside.

  • 4

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

  • 5

    Warm the shredded spaghetti squash in a large pan over medium-low heat. Add the turkey bacon pieces then remove from heat.

  • 6

    Quickly stir in the egg and yogurt mixture, tossing continuously to create a creamy sauce that gently cooks the egg without scrambling it.

  • 7

    Adjust seasoning with salt and pepper, then serve immediately.