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

Experience a lighter twist on a classic carbonara by using roasted spaghetti squash as the base, paired with crispy turkey bacon and an indulgently creamy egg-yogurt sauce. This dish offers comforting flavors, a subtle nuttiness from Parmesan, and a satisfyingly silky texture that makes every forkful a treat.

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NUTRITION

320kcal
Protein
28g
Fat
12.3g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

2 cups Spaghetti Squash (cooked)

2 slices Turkey Bacon

2 large Eggs

1/4 cup Nonfat Greek Yogurt

2 tbsp Parmesan Cheese (grated)

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds.

  • 2

    Drizzle a little olive oil (optional) inside the squash halves and season lightly with salt and pepper. Place them cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and can be 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 small bowl, whisk together the eggs, nonfat Greek yogurt, grated Parmesan, and finely minced garlic. Season with a pinch of salt and black pepper.

  • 5

    Once the spaghetti squash is done, use a fork to gently scrape out the strands into a large mixing bowl.

  • 6

    Quickly add the turkey bacon and pour the egg mixture over the hot squash, stirring vigorously. The residual heat from the squash will gently cook the eggs, creating a creamy sauce without scrambling them.

  • 7

    Adjust seasoning with extra 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

Experience a lighter twist on a classic carbonara by using roasted spaghetti squash as the base, paired with crispy turkey bacon and an indulgently creamy egg-yogurt sauce. This dish offers comforting flavors, a subtle nuttiness from Parmesan, and a satisfyingly silky texture that makes every forkful a treat.

NUTRITION

320kcal
Protein
28g
Fat
12.3g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

2 cups Spaghetti Squash (cooked)

2 slices Turkey Bacon

2 large Eggs

1/4 cup Nonfat Greek Yogurt

2 tbsp Parmesan Cheese (grated)

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds.

  • 2

    Drizzle a little olive oil (optional) inside the squash halves and season lightly with salt and pepper. Place them cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and can be 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 small bowl, whisk together the eggs, nonfat Greek yogurt, grated Parmesan, and finely minced garlic. Season with a pinch of salt and black pepper.

  • 5

    Once the spaghetti squash is done, use a fork to gently scrape out the strands into a large mixing bowl.

  • 6

    Quickly add the turkey bacon and pour the egg mixture over the hot squash, stirring vigorously. The residual heat from the squash will gently cook the eggs, creating a creamy sauce without scrambling them.

  • 7

    Adjust seasoning with extra salt and pepper if needed, then serve immediately.