YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Enjoy a light yet satisfying twist on classic carbonara! Roasted spaghetti squash forms the perfect base for crisp turkey bacon and a luscious sauce made by whisking together eggs, Greek yogurt, and a touch of Parmesan. This dish delivers a comforting creaminess with a delightful crunch and rich flavor, making it an ideal meal for those seeking clean, balanced eating with a deliciously modern spin.
INGREDIENTS
1 cup Spaghetti Squash (cooked)
3 slices Turkey Bacon
2 large Eggs
1/4 cup Nonfat Greek Yogurt
1 tbsp Parmesan Cheese
1 garlic clove
Salt and Pepper to taste
PREPARATION
Preheat oven to 400°F.
Slice the spaghetti squash in half lengthwise, scoop out seeds, drizzle lightly with salt and pepper, and place cut side down on a baking sheet.
Roast the squash for 30-40 minutes until tender. Once cooked, use a fork to gently scrape out the strands, resembling spaghetti.
In a skillet, cook the turkey bacon over medium heat until crisp. Remove and chop into bite-sized pieces.
Mince the garlic and add it to the skillet with a small amount of the bacon drippings to lightly sauté for a minute (optional).
In a bowl, whisk together the eggs, Greek yogurt, Parmesan cheese, and a pinch of salt and pepper.
Combine the roasted spaghetti squash, chopped bacon, and sautéed garlic in a large bowl. While the squash is still warm, pour in the egg mixture and toss quickly to create a creamy sauce without scrambling the eggs.
Garnish with additional Parmesan or pepper if desired and serve immediately.