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 lighter twist on classic carbonara with shredded spaghetti squash replacing pasta, paired with crispy turkey bacon and a silky egg and Parmesan cream sauce. This dish delivers a satisfying blend of smoky, savory, and creamy textures with each forkful.

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NUTRITION

272kcal
Protein
23.8g
Fat
14g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash

3 slices Turkey Bacon

1 large Egg

2 large Egg Whites

1/4 cup grated Parmesan Cheese

1 clove Garlic

1 tbsp Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place cut-side down on a baking tray. Roast for 35-40 minutes until tender.

  • 2

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

  • 3

    In a mixing bowl, whisk together the whole egg, egg whites, grated Parmesan, minced garlic, a pinch of salt, and pepper.

  • 4

    Once the squash is done, use a fork to shred the flesh into spaghetti-like strands. Transfer the warm squash to a large mixing bowl.

  • 5

    Quickly pour the egg and Parmesan mixture over the hot squash, stirring vigorously to create a creamy sauce without scrambling the eggs. Add in the crumbled turkey bacon and chopped parsley, tossing to combine evenly.

  • 6

    Taste and adjust seasoning with additional salt and pepper if needed, then serve immediately.

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 lighter twist on classic carbonara with shredded spaghetti squash replacing pasta, paired with crispy turkey bacon and a silky egg and Parmesan cream sauce. This dish delivers a satisfying blend of smoky, savory, and creamy textures with each forkful.

NUTRITION

272kcal
Protein
23.8g
Fat
14g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash

3 slices Turkey Bacon

1 large Egg

2 large Egg Whites

1/4 cup grated Parmesan Cheese

1 clove Garlic

1 tbsp Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place cut-side down on a baking tray. Roast for 35-40 minutes until tender.

  • 2

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

  • 3

    In a mixing bowl, whisk together the whole egg, egg whites, grated Parmesan, minced garlic, a pinch of salt, and pepper.

  • 4

    Once the squash is done, use a fork to shred the flesh into spaghetti-like strands. Transfer the warm squash to a large mixing bowl.

  • 5

    Quickly pour the egg and Parmesan mixture over the hot squash, stirring vigorously to create a creamy sauce without scrambling the eggs. Add in the crumbled turkey bacon and chopped parsley, tossing to combine evenly.

  • 6

    Taste and adjust seasoning with additional salt and pepper if needed, then serve immediately.