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 lighter, yet indulgently creamy twist on the classic carbonara. Tender strands of roasted spaghetti squash provide the perfect base, mingling with crispy turkey bacon, a rich duo of eggs, tangy nonfat Greek yogurt, and a sprinkle of Parmesan. Finished with a drizzle of olive oil and a dash of seasoning, this dish offers a satisfying blend of textures and flavors that brighten up your meal without weighing you down.

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NUTRITION

424kcal
Protein
31g
Fat
26g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

4 slices Turkey Bacon (≈56g)

2 large Eggs (≈100g total)

1/4 cup Nonfat Greek Yogurt (60g)

1 tablespoon Parmesan Cheese (5g)

1 teaspoon Olive Oil (4.5g)

Pinch of 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 seeds, drizzle with a little olive oil and a pinch of salt, then place cut-side down on a baking sheet. Roast for about 30 minutes until tender.

  • 2

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

  • 3

    In a bowl, whisk together the eggs, nonfat Greek yogurt, Parmesan cheese, a pinch of black pepper, and a pinch of salt until smooth.

  • 4

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

  • 5

    Quickly toss the warm spaghetti squash strands with the egg and yogurt mixture. The residual heat will gently cook the eggs, creating a creamy sauce. Stir in the chopped turkey bacon.

  • 6

    Adjust seasoning 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 lighter, yet indulgently creamy twist on the classic carbonara. Tender strands of roasted spaghetti squash provide the perfect base, mingling with crispy turkey bacon, a rich duo of eggs, tangy nonfat Greek yogurt, and a sprinkle of Parmesan. Finished with a drizzle of olive oil and a dash of seasoning, this dish offers a satisfying blend of textures and flavors that brighten up your meal without weighing you down.

NUTRITION

424kcal
Protein
31g
Fat
26g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

4 slices Turkey Bacon (≈56g)

2 large Eggs (≈100g total)

1/4 cup Nonfat Greek Yogurt (60g)

1 tablespoon Parmesan Cheese (5g)

1 teaspoon Olive Oil (4.5g)

Pinch of Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove seeds, drizzle with a little olive oil and a pinch of salt, then place cut-side down on a baking sheet. Roast for about 30 minutes until tender.

  • 2

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

  • 3

    In a bowl, whisk together the eggs, nonfat Greek yogurt, Parmesan cheese, a pinch of black pepper, and a pinch of salt until smooth.

  • 4

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

  • 5

    Quickly toss the warm spaghetti squash strands with the egg and yogurt mixture. The residual heat will gently cook the eggs, creating a creamy sauce. Stir in the chopped turkey bacon.

  • 6

    Adjust seasoning if needed, and serve immediately.