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

Enjoy a modern twist on classic carbonara featuring tender strands of roasted spaghetti squash tossed in a creamy egg and parmesan sauce, accented by crisp turkey bacon and a hint of olive oil for extra richness. This dish is light yet satisfying, blending textures and flavors beautifully for a comforting meal any time of day.

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NUTRITION

328kcal
Protein
34.2g
Fat
20.5g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (84g total)

1 Large Egg

Egg Whites from 2 large eggs

1 tablespoon Grated Parmesan Cheese (5g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove the seeds, and brush the cut sides lightly with olive oil.

  • 2

    Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes or until tender enough to shred with a fork.

  • 3

    While the squash roasts, heat a skillet over medium heat and cook the turkey bacon until it becomes crispy. Remove from heat, let cool slightly, and crumble into small pieces.

  • 4

    In a bowl, whisk together the whole egg, egg whites, and grated Parmesan cheese until smooth.

  • 5

    Once the spaghetti squash is done, use a fork to gently scrape out the strands into a large mixing bowl. Immediately pour the egg and cheese mixture over the hot squash, stirring quickly to form a creamy sauce without scrambling the eggs.

  • 6

    Fold in the crispy turkey bacon pieces and adjust seasoning with salt and pepper if desired. 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

Enjoy a modern twist on classic carbonara featuring tender strands of roasted spaghetti squash tossed in a creamy egg and parmesan sauce, accented by crisp turkey bacon and a hint of olive oil for extra richness. This dish is light yet satisfying, blending textures and flavors beautifully for a comforting meal any time of day.

NUTRITION

328kcal
Protein
34.2g
Fat
20.5g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (84g total)

1 Large Egg

Egg Whites from 2 large eggs

1 tablespoon Grated Parmesan Cheese (5g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove the seeds, and brush the cut sides lightly with olive oil.

  • 2

    Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes or until tender enough to shred with a fork.

  • 3

    While the squash roasts, heat a skillet over medium heat and cook the turkey bacon until it becomes crispy. Remove from heat, let cool slightly, and crumble into small pieces.

  • 4

    In a bowl, whisk together the whole egg, egg whites, and grated Parmesan cheese until smooth.

  • 5

    Once the spaghetti squash is done, use a fork to gently scrape out the strands into a large mixing bowl. Immediately pour the egg and cheese mixture over the hot squash, stirring quickly to form a creamy sauce without scrambling the eggs.

  • 6

    Fold in the crispy turkey bacon pieces and adjust seasoning with salt and pepper if desired. Serve immediately while warm.