NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (45g)

1 whole egg (50g)

3 egg whites (33g each)

2 tablespoons Nonfat Greek Yogurt (30g)

1 tablespoon Parmesan Cheese (5g)

1 teaspoon Olive Oil (5g)

2 cloves Garlic

Salt & Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the spaghetti squash in half, remove the seeds, drizzle with a little olive oil, season with salt and pepper, and place cut-side down on a baking sheet.

• 2

  Roast the squash for about 30-35 minutes until tender. Once cool, use a fork to scrape out the spaghetti-like strands into a bowl.

• 3

  While the squash is roasting, in a skillet over medium heat, warm the teaspoon of olive oil. Add the minced garlic (from 2 cloves) and sauté until fragrant.

• 4

  Add the turkey bacon slices to the skillet and cook until crispy. Chop the cooked bacon into small pieces once done.

• 5

  In a separate bowl, whisk together 1 whole egg and 3 egg whites, then stir in the nonfat Greek yogurt and Parmesan cheese. Season lightly with salt and pepper.

• 6

  Mix the warm spaghetti squash with the sautéed garlic and bacon. Pour the egg and yogurt mixture over the top, gently tossing to combine. The residual heat will help slightly thicken the creamy sauce.

• 7

  Serve immediately, garnishing with an extra sprinkle of Parmesan or black pepper if desired.