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 featuring tender spaghetti squash, crispy turkey bacon, and a creamy, tangy sauce blended from eggs, nonfat Greek yogurt, and a dusting of Parmesan cheese. This dish delivers comforting flavors with a nutritious boost, perfect for a satisfying dinner.

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NUTRITION

197kcal
Protein
20g
Fat
9.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g)

2 large Eggs (100g total)

3 slices Turkey Bacon (84g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tbsp Grated Parmesan Cheese (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove seeds, and drizzle with a little salt and pepper.

  • 2

    Place the squash halves cut side down on a baking sheet and bake for 35-40 minutes until tender. Once cooked, use a fork to gently scrape out the strands into a bowl.

  • 3

    While the squash bakes, crisp the turkey bacon in a skillet over medium heat until it becomes nicely browned. Once done, set aside on paper towels to drain and then chop into bite-sized pieces.

  • 4

    In a separate bowl, whisk together the eggs and nonfat Greek yogurt until smooth. Stir in the grated Parmesan cheese, and add a pinch of salt and pepper.

  • 5

    Combine the warm spaghetti squash strands with the crispy turkey bacon in a bowl. Quickly pour the egg mixture over the hot squash and bacon, stirring briskly to create a creamy sauce that lightly coats the squash without scrambling the eggs.

  • 6

    Serve immediately while warm, and enjoy this lighter carbonara twist.

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 featuring tender spaghetti squash, crispy turkey bacon, and a creamy, tangy sauce blended from eggs, nonfat Greek yogurt, and a dusting of Parmesan cheese. This dish delivers comforting flavors with a nutritious boost, perfect for a satisfying dinner.

NUTRITION

197kcal
Protein
20g
Fat
9.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g)

2 large Eggs (100g total)

3 slices Turkey Bacon (84g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tbsp Grated Parmesan Cheese (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove seeds, and drizzle with a little salt and pepper.

  • 2

    Place the squash halves cut side down on a baking sheet and bake for 35-40 minutes until tender. Once cooked, use a fork to gently scrape out the strands into a bowl.

  • 3

    While the squash bakes, crisp the turkey bacon in a skillet over medium heat until it becomes nicely browned. Once done, set aside on paper towels to drain and then chop into bite-sized pieces.

  • 4

    In a separate bowl, whisk together the eggs and nonfat Greek yogurt until smooth. Stir in the grated Parmesan cheese, and add a pinch of salt and pepper.

  • 5

    Combine the warm spaghetti squash strands with the crispy turkey bacon in a bowl. Quickly pour the egg mixture over the hot squash and bacon, stirring briskly to create a creamy sauce that lightly coats the squash without scrambling the eggs.

  • 6

    Serve immediately while warm, and enjoy this lighter carbonara twist.