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 twist on a classic carbonara using tender spaghetti squash, savory turkey bacon, and a creamy, protein-rich sauce made from eggs, egg whites, and non-fat Greek yogurt. This dish offers a balanced blend of flavors with a light, silky texture and a hint of Parmesan, perfect for a healthy breakfast, lunch, or dinner option.

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NUTRITION

252kcal
Protein
27.7g
Fat
9.3g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g)

3 slices Turkey Bacon (~60g total)

1 large Egg

2 large Egg Whites

1/2 cup Non-Fat Plain Greek Yogurt (120g)

1 tbsp Parmesan Cheese

Pinch each: Salt, Black Pepper, Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, and lightly season with salt and pepper.

  • 2

    Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes until tender. Once cooled, use a fork to scrape out the strands, resembling spaghetti.

  • 3

    While the squash is roasting, cook the turkey bacon in a pan over medium heat until crisp. Chop the bacon into small pieces and set aside.

  • 4

    In a small bowl, whisk together the egg, egg whites, and Greek yogurt until well combined. Season with a pinch of salt, black pepper, and garlic powder.

  • 5

    Warm the spaghetti squash in a large skillet over medium-low heat. Pour in the egg-yogurt mixture and stir continuously until slightly thickened but not fully set, creating a creamy sauce.

  • 6

    Fold in the chopped turkey bacon and sprinkle with Parmesan cheese. Mix until evenly distributed and the sauce coats the squash strands evenly.

  • 7

    Serve immediately, garnishing with extra Parmesan or fresh herbs if desired.

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 twist on a classic carbonara using tender spaghetti squash, savory turkey bacon, and a creamy, protein-rich sauce made from eggs, egg whites, and non-fat Greek yogurt. This dish offers a balanced blend of flavors with a light, silky texture and a hint of Parmesan, perfect for a healthy breakfast, lunch, or dinner option.

NUTRITION

252kcal
Protein
27.7g
Fat
9.3g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g)

3 slices Turkey Bacon (~60g total)

1 large Egg

2 large Egg Whites

1/2 cup Non-Fat Plain Greek Yogurt (120g)

1 tbsp Parmesan Cheese

Pinch each: Salt, Black Pepper, Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, and lightly season with salt and pepper.

  • 2

    Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes until tender. Once cooled, use a fork to scrape out the strands, resembling spaghetti.

  • 3

    While the squash is roasting, cook the turkey bacon in a pan over medium heat until crisp. Chop the bacon into small pieces and set aside.

  • 4

    In a small bowl, whisk together the egg, egg whites, and Greek yogurt until well combined. Season with a pinch of salt, black pepper, and garlic powder.

  • 5

    Warm the spaghetti squash in a large skillet over medium-low heat. Pour in the egg-yogurt mixture and stir continuously until slightly thickened but not fully set, creating a creamy sauce.

  • 6

    Fold in the chopped turkey bacon and sprinkle with Parmesan cheese. Mix until evenly distributed and the sauce coats the squash strands evenly.

  • 7

    Serve immediately, garnishing with extra Parmesan or fresh herbs if desired.