NUTRITION

SERVINGS

INGREDIENTS

1 cup Spaghetti Squash (155g)

2 slices Turkey Bacon (28g)

2 large Eggs (100g total)

3 ounces Ground Turkey Breast (85g)

1/4 cup Fat-Free Greek Yogurt (61g)

1 tablespoon Parmesan Cheese (5g)

1 clove Garlic (3g)

1/2 teaspoon Black Pepper

1/4 teaspoon Salt

PREPARATION

• 1

  Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out the seeds, season lightly with salt and pepper, and place cut side down on a baking tray. Roast for about 30-35 minutes until tender.

• 2

  While the squash roasts, heat a non-stick skillet over medium heat and cook the turkey bacon until crisp. Remove and crumble once cooled.

• 3

  In the same skillet, add the ground turkey breast along with minced garlic. Cook until the turkey is fully browned and cooked through.

• 4

  In a bowl, whisk together the eggs, fat-free Greek yogurt, and grated Parmesan cheese along with a pinch of black pepper.

• 5

  Once the spaghetti squash is done, use a fork to scrape out the strands into a large bowl. Add the cooked turkey and crumbled bacon.

• 6

  Pour the egg-yogurt mixture over the warm squash and turkey mixture, stirring quickly to create a creamy sauce without scrambling the eggs. Adjust seasoning with salt and more pepper if needed.

• 7

  Serve immediately while warm, enjoying a healthier twist on a classic carbonara.