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

Savor a comforting twist on the classic carbonara using tender strands of roasted spaghetti squash, crisply cooked turkey bacon, and a luxurious, creamy sauce made with egg, nonfat Greek yogurt, and Parmesan. This dish delivers balanced macros in a lighter, fresh version perfect for any meal of the day.

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NUTRITION

359kcal
Protein
41.4g
Fat
13.5g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (42g)

1 large Egg

2 Egg Whites

1/2 cup Nonfat Plain Greek Yogurt (120g)

1 tbsp Grated Parmesan Cheese (5g)

1 clove Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, and place face down on a baking sheet. Roast for 35-40 minutes or until tender.

  • 2

    While the squash roasts, crisp the turkey bacon in a skillet over medium heat. Once cooked, crumble or cut into small pieces.

  • 3

    In a small bowl, whisk together the whole egg, egg whites, nonfat Greek yogurt, grated Parmesan, minced garlic, and a pinch of salt and pepper until fully combined.

  • 4

    Once the squash is done, use a fork to shred the flesh into spaghetti-like strands and transfer to a warm serving bowl.

  • 5

    Quickly stir in the turkey bacon pieces, then pour the creamy egg-yogurt mixture over the hot squash, tossing gently so the heat lightly cooks the sauce without scrambling the eggs.

  • 6

    Season with additional salt and pepper if needed, and serve immediately for a velvety, satisfying dish.

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

Savor a comforting twist on the classic carbonara using tender strands of roasted spaghetti squash, crisply cooked turkey bacon, and a luxurious, creamy sauce made with egg, nonfat Greek yogurt, and Parmesan. This dish delivers balanced macros in a lighter, fresh version perfect for any meal of the day.

NUTRITION

359kcal
Protein
41.4g
Fat
13.5g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (42g)

1 large Egg

2 Egg Whites

1/2 cup Nonfat Plain Greek Yogurt (120g)

1 tbsp Grated Parmesan Cheese (5g)

1 clove Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, and place face down on a baking sheet. Roast for 35-40 minutes or until tender.

  • 2

    While the squash roasts, crisp the turkey bacon in a skillet over medium heat. Once cooked, crumble or cut into small pieces.

  • 3

    In a small bowl, whisk together the whole egg, egg whites, nonfat Greek yogurt, grated Parmesan, minced garlic, and a pinch of salt and pepper until fully combined.

  • 4

    Once the squash is done, use a fork to shred the flesh into spaghetti-like strands and transfer to a warm serving bowl.

  • 5

    Quickly stir in the turkey bacon pieces, then pour the creamy egg-yogurt mixture over the hot squash, tossing gently so the heat lightly cooks the sauce without scrambling the eggs.

  • 6

    Season with additional salt and pepper if needed, and serve immediately for a velvety, satisfying dish.