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

Savor a lighter twist on traditional carbonara with strands of tender roasted spaghetti squash tossed in a silky egg and Parmesan sauce, complemented by crispy turkey bacon and sweet bursts of peas. This dish delivers comforting creaminess with a nutritious balance perfectly suited for clean, flavorful meals.

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NUTRITION

313kcal
Protein
22.3g
Fat
13.7g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

1/2 medium spaghetti squash (~200g)

4 slices turkey bacon (~112g total)

2 whole eggs

1 egg white

1/4 cup grated Parmesan cheese (~25g)

1/3 cup green peas (~50g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise, remove seeds, drizzle lightly with a touch of salt and pepper, and place cut-side down on a baking sheet. Roast for about 30-35 minutes until tender.

  • 2

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Once done, chop the bacon into bite-sized pieces and set aside.

  • 3

    In a small bowl, whisk together the 2 whole eggs, egg white, and grated Parmesan cheese until well combined.

  • 4

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

  • 5

    Quickly add the warm turkey bacon and green peas to the squash. Pour the egg and Parmesan mixture over the hot ingredients, stirring vigorously to create a creamy sauce that lightly cooks the eggs without scrambling them. Season with salt and pepper to taste.

  • 6

    Serve immediately and enjoy your creamy, nutritious twist on a classic carbonara.

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

Savor a lighter twist on traditional carbonara with strands of tender roasted spaghetti squash tossed in a silky egg and Parmesan sauce, complemented by crispy turkey bacon and sweet bursts of peas. This dish delivers comforting creaminess with a nutritious balance perfectly suited for clean, flavorful meals.

NUTRITION

313kcal
Protein
22.3g
Fat
13.7g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

1/2 medium spaghetti squash (~200g)

4 slices turkey bacon (~112g total)

2 whole eggs

1 egg white

1/4 cup grated Parmesan cheese (~25g)

1/3 cup green peas (~50g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise, remove seeds, drizzle lightly with a touch of salt and pepper, and place cut-side down on a baking sheet. Roast for about 30-35 minutes until tender.

  • 2

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Once done, chop the bacon into bite-sized pieces and set aside.

  • 3

    In a small bowl, whisk together the 2 whole eggs, egg white, and grated Parmesan cheese until well combined.

  • 4

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

  • 5

    Quickly add the warm turkey bacon and green peas to the squash. Pour the egg and Parmesan mixture over the hot ingredients, stirring vigorously to create a creamy sauce that lightly cooks the eggs without scrambling them. Season with salt and pepper to taste.

  • 6

    Serve immediately and enjoy your creamy, nutritious twist on a classic carbonara.