YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Savor a twist on classic carbonara with tender strands of roasted spaghetti squash, crispy turkey bacon, and a creamy sauce made from eggs, Greek yogurt, and a hint of Parmesan. This dish offers a balanced mix of textures and flavors, bringing together the freshness of squash, the savory goodness of turkey bacon, and the luxurious creaminess of a light sauce, all garnished with a touch of avocado and freshly cracked black pepper.
INGREDIENTS
1 cup cooked Spaghetti Squash (155g)
4 slices Turkey Bacon (56g)
2 large Eggs (approx. 100g total)
2 tbsp Nonfat Greek Yogurt (30g)
1 tbsp Parmesan Cheese (5g)
1/2 medium Avocado (50g)
1 clove Garlic
A pinch of Black Pepper
PREPARATION
Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle a little olive oil (optional, not included in macros) over the squash halves, place cut side down on a baking sheet, and roast for about 35-40 minutes until tender and easily shredded with a fork.
While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Roughly chop the cooked bacon and set aside.
In a bowl, whisk together the eggs, nonfat Greek yogurt, grated Parmesan cheese, and a pinch of black pepper. Mince the garlic and add it to the mixture.
Once the squash is done, use a fork to scrape out the strands into a large bowl. Return the shredded squash to low heat on the stove.
Quickly stir in the egg mixture and chopped turkey bacon into the warm squash, tossing briskly to create a creamy, slightly thickened sauce without scrambling the eggs.
Gently fold in the avocado, sliced or cubed, and mix until just combined. Taste and adjust seasoning as needed.
Serve immediately while the dish is warm and enjoy your Creamy Turkey Bacon Spaghetti Squash Carbonara.