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 the classic carbonara! This recipe swaps traditional pasta for tender, oven-roasted spaghetti squash, and uses turkey bacon alongside a mix of egg and egg white to deliver a creamy texture and rich flavor. Finished with a sprinkle of Parmesan and fresh black pepper, this dish delights with every bite while keeping it clean and balanced.

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NUTRITION

380kcal
Protein
32.7g
Fat
13.5g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Spaghetti Squash (~255g)

2 slices Turkey Bacon

1 Large Egg

1 Egg White

1/4 cup Parmesan Cheese

1/4 teaspoon Black Pepper

1/4 teaspoon Salt

1 tablespoon Fresh Parsley (garnish)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the spaghetti squash lengthwise, remove seeds, drizzle lightly with salt and pepper, and place cut-side down on a baking sheet. Roast for 35-40 minutes until tender.

  • 2

    While the squash roasts, chop the turkey bacon into bite-sized pieces. In a non-stick skillet over medium heat, cook the bacon until crisp. Remove the bacon and set aside.

  • 3

    In a bowl, whisk together the whole egg, egg white, grated Parmesan, a pinch of salt, and black pepper until well combined.

  • 4

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

  • 5

    Quickly stir in the warm bacon and pour over the egg and Parmesan mixture, tossing vigorously to coat the squash. The heat from the squash will gently cook the eggs, forming a creamy sauce.

  • 6

    Garnish with fresh parsley and serve immediately for a comforting, nutrient-packed meal.

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 the classic carbonara! This recipe swaps traditional pasta for tender, oven-roasted spaghetti squash, and uses turkey bacon alongside a mix of egg and egg white to deliver a creamy texture and rich flavor. Finished with a sprinkle of Parmesan and fresh black pepper, this dish delights with every bite while keeping it clean and balanced.

NUTRITION

380kcal
Protein
32.7g
Fat
13.5g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Spaghetti Squash (~255g)

2 slices Turkey Bacon

1 Large Egg

1 Egg White

1/4 cup Parmesan Cheese

1/4 teaspoon Black Pepper

1/4 teaspoon Salt

1 tablespoon Fresh Parsley (garnish)

PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the spaghetti squash lengthwise, remove seeds, drizzle lightly with salt and pepper, and place cut-side down on a baking sheet. Roast for 35-40 minutes until tender.

  • 2

    While the squash roasts, chop the turkey bacon into bite-sized pieces. In a non-stick skillet over medium heat, cook the bacon until crisp. Remove the bacon and set aside.

  • 3

    In a bowl, whisk together the whole egg, egg white, grated Parmesan, a pinch of salt, and black pepper until well combined.

  • 4

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

  • 5

    Quickly stir in the warm bacon and pour over the egg and Parmesan mixture, tossing vigorously to coat the squash. The heat from the squash will gently cook the eggs, forming a creamy sauce.

  • 6

    Garnish with fresh parsley and serve immediately for a comforting, nutrient-packed meal.