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 twist on a classic carbonara by substituting traditional pasta with tender, roasted spaghetti squash and adding a protein punch with crispy turkey bacon and creamy egg-yogurt sauce. This dish balances a comforting creaminess with a subtle smoky flavor, making it a perfect meal for breakfast, lunch, or dinner.

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NUTRITION

354kcal
Protein
27.2g
Fat
20g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

4 slices Turkey Bacon (112g)

2 large Eggs (100g total)

1/4 cup Nonfat Greek Yogurt (60g)

1 tbsp Parmesan Cheese (5g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, drizzle a little olive oil inside, and season with salt and pepper. Roast cut-side down on a baking sheet for about 35-40 minutes until tender.

  • 2

    While the squash is roasting, heat a skillet over medium heat and add turkey bacon. Cook until crispy, then transfer the bacon to a paper towel-lined plate and chop into bite-sized pieces.

  • 3

    In a bowl, whisk together eggs, nonfat Greek yogurt, and grated Parmesan. Stir in minced garlic, and season with a pinch of salt and pepper.

  • 4

    Use a fork to gently scrape out the roasted spaghetti squash strands into a large mixing bowl. Add the crispy turkey bacon.

  • 5

    Quickly pour the egg-yogurt mixture over the warm squash and bacon, stirring briskly so the residual heat cooks the sauce slightly, creating a creamy coating without scrambling the eggs.

  • 6

    Drizzle the remaining olive oil if desired and adjust seasonings. 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

Savor a twist on a classic carbonara by substituting traditional pasta with tender, roasted spaghetti squash and adding a protein punch with crispy turkey bacon and creamy egg-yogurt sauce. This dish balances a comforting creaminess with a subtle smoky flavor, making it a perfect meal for breakfast, lunch, or dinner.

NUTRITION

354kcal
Protein
27.2g
Fat
20g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

4 slices Turkey Bacon (112g)

2 large Eggs (100g total)

1/4 cup Nonfat Greek Yogurt (60g)

1 tbsp Parmesan Cheese (5g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, drizzle a little olive oil inside, and season with salt and pepper. Roast cut-side down on a baking sheet for about 35-40 minutes until tender.

  • 2

    While the squash is roasting, heat a skillet over medium heat and add turkey bacon. Cook until crispy, then transfer the bacon to a paper towel-lined plate and chop into bite-sized pieces.

  • 3

    In a bowl, whisk together eggs, nonfat Greek yogurt, and grated Parmesan. Stir in minced garlic, and season with a pinch of salt and pepper.

  • 4

    Use a fork to gently scrape out the roasted spaghetti squash strands into a large mixing bowl. Add the crispy turkey bacon.

  • 5

    Quickly pour the egg-yogurt mixture over the warm squash and bacon, stirring briskly so the residual heat cooks the sauce slightly, creating a creamy coating without scrambling the eggs.

  • 6

    Drizzle the remaining olive oil if desired and adjust seasonings. Serve immediately.