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 using roasted spaghetti squash as a pasta substitute, paired with crispy turkey bacon, a rich egg and Greek yogurt sauce, and a hint of Parmesan cheese. This dish combines smoky, savory, and creamy elements for a satisfying meal that's both nutritious and delightfully comforting.

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NUTRITION

225kcal
Protein
20.2g
Fat
11.2g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

2 cups Spaghetti Squash (roasted)

3 slices Turkey Bacon

2 Large Eggs

2 Tbsp Grated Parmesan Cheese

1/4 cup Nonfat Greek Yogurt

1 clove Garlic (minced)

Pinch of Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the 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 is roasting, cook the turkey bacon in a skillet over medium heat until it becomes crisp. Remove from heat, let cool slightly, then chop into bite-sized pieces.

  • 3

    In a bowl, whisk together the eggs, nonfat Greek yogurt, minced garlic, salt, and black pepper until smooth and well combined.

  • 4

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

  • 5

    Quickly add the egg mixture to the warm spaghetti squash, stirring rapidly to create a creamy sauce without scrambling the eggs. The residual heat will gently cook the sauce.

  • 6

    Stir in the chopped turkey bacon and mix until evenly incorporated.

  • 7

    Plate the dish and finish by sprinkling grated Parmesan cheese on top. Serve immediately.

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 using roasted spaghetti squash as a pasta substitute, paired with crispy turkey bacon, a rich egg and Greek yogurt sauce, and a hint of Parmesan cheese. This dish combines smoky, savory, and creamy elements for a satisfying meal that's both nutritious and delightfully comforting.

NUTRITION

225kcal
Protein
20.2g
Fat
11.2g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

2 cups Spaghetti Squash (roasted)

3 slices Turkey Bacon

2 Large Eggs

2 Tbsp Grated Parmesan Cheese

1/4 cup Nonfat Greek Yogurt

1 clove Garlic (minced)

Pinch of Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the 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 is roasting, cook the turkey bacon in a skillet over medium heat until it becomes crisp. Remove from heat, let cool slightly, then chop into bite-sized pieces.

  • 3

    In a bowl, whisk together the eggs, nonfat Greek yogurt, minced garlic, salt, and black pepper until smooth and well combined.

  • 4

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

  • 5

    Quickly add the egg mixture to the warm spaghetti squash, stirring rapidly to create a creamy sauce without scrambling the eggs. The residual heat will gently cook the sauce.

  • 6

    Stir in the chopped turkey bacon and mix until evenly incorporated.

  • 7

    Plate the dish and finish by sprinkling grated Parmesan cheese on top. Serve immediately.