Creamy Butternut Squash Carbonara with Turkey Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Butternut Squash Carbonara with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Carbonara with Turkey Bacon

Enjoy a reimagined carbonara that swaps traditional cream and heavy cheeses for a luscious butternut squash puree and tangy Greek yogurt, balanced by crispy turkey bacon and wholesome whole wheat spaghetti. This dish delivers a harmonious blend of savory, creamy, and slightly sweet notes with every bite.

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NUTRITION

478kcal
Protein
32g
Fat
13.6g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Spaghetti

3 slices Turkey Bacon

1 cup Butternut Squash Puree

1 Large Egg

1 tablespoon Pecorino Romano Cheese

1/4 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    Cook the whole wheat spaghetti in salted boiling water until al dente, then drain and set aside, reserving 1/4 cup of pasta water for later use.

  • 2

    While the pasta cooks, heat a non-stick skillet and add the turkey bacon. Cook the bacon until crispy, then remove it from the skillet and chop it into bite-sized pieces.

  • 3

    In a small bowl, whisk together the large egg, nonfat Greek yogurt, and Pecorino Romano cheese until smooth.

  • 4

    Warm the butternut squash puree gently in a saucepan. Stir in the egg-yogurt-cheese mixture into the warm puree off the heat to form a creamy sauce; if needed, thin the sauce with the reserved pasta water.

  • 5

    Combine the cooked pasta with the creamy butternut squash sauce and add the chopped turkey bacon. Toss gently to ensure even distribution and warming through.

  • 6

    Season with a pinch of salt and freshly ground black pepper to taste, then serve immediately.

Creamy Butternut Squash Carbonara with Turkey Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Butternut Squash Carbonara with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Carbonara with Turkey Bacon

Enjoy a reimagined carbonara that swaps traditional cream and heavy cheeses for a luscious butternut squash puree and tangy Greek yogurt, balanced by crispy turkey bacon and wholesome whole wheat spaghetti. This dish delivers a harmonious blend of savory, creamy, and slightly sweet notes with every bite.

NUTRITION

478kcal
Protein
32g
Fat
13.6g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Spaghetti

3 slices Turkey Bacon

1 cup Butternut Squash Puree

1 Large Egg

1 tablespoon Pecorino Romano Cheese

1/4 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    Cook the whole wheat spaghetti in salted boiling water until al dente, then drain and set aside, reserving 1/4 cup of pasta water for later use.

  • 2

    While the pasta cooks, heat a non-stick skillet and add the turkey bacon. Cook the bacon until crispy, then remove it from the skillet and chop it into bite-sized pieces.

  • 3

    In a small bowl, whisk together the large egg, nonfat Greek yogurt, and Pecorino Romano cheese until smooth.

  • 4

    Warm the butternut squash puree gently in a saucepan. Stir in the egg-yogurt-cheese mixture into the warm puree off the heat to form a creamy sauce; if needed, thin the sauce with the reserved pasta water.

  • 5

    Combine the cooked pasta with the creamy butternut squash sauce and add the chopped turkey bacon. Toss gently to ensure even distribution and warming through.

  • 6

    Season with a pinch of salt and freshly ground black pepper to taste, then serve immediately.