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

A lighter twist on a classic carbonara, featuring roasted spaghetti squash tossed with crispy turkey bacon, creamy eggs, nonfat Greek yogurt, and a touch of Parmesan for a satisfying and balanced meal perfect for any time of day.

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NUTRITION

293kcal
Protein
27.2g
Fat
14.5g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

4 slices Turkey Bacon

2 Eggs

1/4 cup Nonfat Greek Yogurt (60g)

1 tablespoon grated Parmesan Cheese

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.

  • 2

    Place the squash halves cut side down on a baking sheet and roast for about 30-40 minutes, until tender and easily shredded with a fork.

  • 3

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Remove and chop into bite-sized pieces.

  • 4

    In a bowl, whisk together the eggs, nonfat Greek yogurt, and grated Parmesan cheese. Mince the garlic and add to the mixture along with a pinch of salt and pepper.

  • 5

    Once the spaghetti squash is cooked, use a fork to scrape out the strands into a large bowl. While still warm, quickly stir in the egg-yogurt mixture and chopped turkey bacon. The heat from the squash will gently cook the eggs, creating a creamy sauce.

  • 6

    Mix thoroughly to combine all ingredients. Taste and adjust seasoning with additional salt and pepper if desired.

  • 7

    Serve immediately and enjoy this light yet satisfying carbonara twist.

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

A lighter twist on a classic carbonara, featuring roasted spaghetti squash tossed with crispy turkey bacon, creamy eggs, nonfat Greek yogurt, and a touch of Parmesan for a satisfying and balanced meal perfect for any time of day.

NUTRITION

293kcal
Protein
27.2g
Fat
14.5g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

4 slices Turkey Bacon

2 Eggs

1/4 cup Nonfat Greek Yogurt (60g)

1 tablespoon grated Parmesan Cheese

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.

  • 2

    Place the squash halves cut side down on a baking sheet and roast for about 30-40 minutes, until tender and easily shredded with a fork.

  • 3

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Remove and chop into bite-sized pieces.

  • 4

    In a bowl, whisk together the eggs, nonfat Greek yogurt, and grated Parmesan cheese. Mince the garlic and add to the mixture along with a pinch of salt and pepper.

  • 5

    Once the spaghetti squash is cooked, use a fork to scrape out the strands into a large bowl. While still warm, quickly stir in the egg-yogurt mixture and chopped turkey bacon. The heat from the squash will gently cook the eggs, creating a creamy sauce.

  • 6

    Mix thoroughly to combine all ingredients. Taste and adjust seasoning with additional salt and pepper if desired.

  • 7

    Serve immediately and enjoy this light yet satisfying carbonara twist.