NUTRITION

SERVINGS

INGREDIENTS

1 cup Spaghetti Squash (155g)

3 slices Turkey Bacon (84g)

1 Large Egg (50g)

2 Egg Whites (66g)

1/4 cup Low-Fat Milk (60g)

1 tbsp Parmesan Cheese (5g)

1 tsp Olive Oil (5g)

2 oz Turkey Sausage (56g)

PREPARATION

• 1

  Preheat the oven to 400°F and prepare the spaghetti squash by slicing it in half lengthwise. Remove seeds and drizzle lightly with olive oil. Roast, cut-side down, on a baking sheet for about 30-35 minutes until tender and easily shredded with a fork.

• 2

  While the squash roasts, cook the turkey bacon in a large skillet over medium heat until crispy. Transfer to paper towels to drain excess oil.

• 3

  In the same skillet, add the turkey sausage and cook for 4-5 minutes until lightly browned. Remove from heat.

• 4

  In a mixing bowl, whisk together the whole egg, egg whites, low-fat milk, and grated Parmesan cheese. Season lightly with salt and pepper.

• 5

  Once the spaghetti squash is roasted, use a fork to scrape out the spaghetti-like strands into the skillet with the cooked sausage. Toss gently.

• 6

  Pour the egg and milk mixture over the warm squash and meat. Stir quickly to create a creamy sauce, ensuring that the residual heat cooks the eggs without scrambling them.

• 7

  Crumble the crispy turkey bacon over the top and mix lightly. Adjust seasoning with additional salt and pepper if needed.

• 8

  Serve immediately while warm, enjoying the creamy and satisfying flavors of your light carbonara.