YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Enjoy a lighter twist on a classic carbonara by using tender, roasted spaghetti squash as a pasta substitute, crisp turkey bacon, and a luscious, creamy sauce brought together with eggs and a hint of Parmesan. This dish delivers savory comfort and satisfying flavor without tipping your calorie and protein targets.
INGREDIENTS
1 cup Spaghetti Squash (155g)
4 slices Turkey Bacon (60g)
2 large Eggs
2 tbsp Low-Fat Cream Cheese (28g)
2 tbsp Parmesan Cheese (10g)
Pinch of Black Pepper
Pinch of Salt
PREPARATION
Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise and remove the seeds.
Place the squash halves cut-side down on a baking tray lined with parchment paper. Roast for about 30-35 minutes until the flesh is tender and can be easily scraped into strands.
While the squash roasts, cook the turkey bacon in a skillet over medium heat until crisp. Once done, set aside and chop into bite-sized pieces.
In a bowl, whisk together the eggs, low-fat cream cheese, grated Parmesan, a pinch of salt, and black pepper until smooth.
Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands and transfer to a warm skillet over low heat.
Pour the egg and cream cheese mixture over the warm squash, stirring quickly to create a creamy sauce without scrambling the eggs.
Fold in the chopped turkey bacon. Adjust seasoning with salt and pepper as needed.
Serve immediately while warm, garnished with a little extra Parmesan if desired.