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 this delightful twist on classic carbonara that pairs tender roasted spaghetti squash with crispy turkey bacon in a creamy, light sauce made from egg, Greek yogurt, and a sprinkle of Parmesan cheese. Each bite delivers a harmonious blend of textures and flavors, making it a perfect balanced meal for breakfast, lunch, or dinner.

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NUTRITION

404kcal
Protein
33.2g
Fat
23.6g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (28g total)

1 large Egg

1/4 cup Non-fat Greek Yogurt (60g)

1/4 cup Grated Parmesan Cheese (28g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic

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 and remove the seeds.

  • 2

    Drizzle the cut sides with olive oil and a pinch of salt. Place face-down on a baking sheet and roast for 30-35 minutes until tender.

  • 3

    While the squash is roasting, chop the turkey bacon into bite-sized pieces. In a skillet over medium heat, add the bacon and minced garlic, cooking until the bacon becomes crispy. Remove from heat.

  • 4

    In a bowl, whisk together the egg, non-fat Greek yogurt, grated Parmesan cheese, and a pinch of black pepper.

  • 5

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

  • 6

    Quickly add the warm bacon and garlic mixture and then stir in the egg and yogurt mixture, tossing continuously so the heat from the squash lightly cooks the egg, creating a creamy sauce.

  • 7

    Adjust seasonings with salt and pepper to taste. Serve immediately while warm.

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 this delightful twist on classic carbonara that pairs tender roasted spaghetti squash with crispy turkey bacon in a creamy, light sauce made from egg, Greek yogurt, and a sprinkle of Parmesan cheese. Each bite delivers a harmonious blend of textures and flavors, making it a perfect balanced meal for breakfast, lunch, or dinner.

NUTRITION

404kcal
Protein
33.2g
Fat
23.6g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (28g total)

1 large Egg

1/4 cup Non-fat Greek Yogurt (60g)

1/4 cup Grated Parmesan Cheese (28g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic

Pinch of Black Pepper

Pinch of Salt

PREPARATION

  • 1

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

  • 2

    Drizzle the cut sides with olive oil and a pinch of salt. Place face-down on a baking sheet and roast for 30-35 minutes until tender.

  • 3

    While the squash is roasting, chop the turkey bacon into bite-sized pieces. In a skillet over medium heat, add the bacon and minced garlic, cooking until the bacon becomes crispy. Remove from heat.

  • 4

    In a bowl, whisk together the egg, non-fat Greek yogurt, grated Parmesan cheese, and a pinch of black pepper.

  • 5

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

  • 6

    Quickly add the warm bacon and garlic mixture and then stir in the egg and yogurt mixture, tossing continuously so the heat from the squash lightly cooks the egg, creating a creamy sauce.

  • 7

    Adjust seasonings with salt and pepper to taste. Serve immediately while warm.