Creamy Butternut Squash Carbonara with Turkey Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Butternut Squash Carbonara with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Carbonara with Turkey Bacon

Enjoy a comforting twist on classic carbonara with the sweetness of roasted butternut squash puree, savory turkey bacon, and a silky egg-based sauce enhanced by a tang of Greek yogurt and a sprinkle of Parmesan. This dish brings together fall flavors and a creamy texture that’ll make your taste buds dance.

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NUTRITION

398kcal
Protein
26g
Fat
21g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

1/2 cup Butternut Squash Puree (82g)

5 slices Turkey Bacon (84g total)

2 large Eggs (100g total)

2 tablespoons Parmesan Cheese (10g total)

1 teaspoon Olive Oil (5g)

1/4 cup Nonfat Greek Yogurt (60g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove the seeds, drizzle lightly with olive oil, and season with a pinch of salt. Roast face down on a baking sheet until tender, about 30-35 minutes.

  • 2

    While the squash roasts, cook the turkey bacon in a pan over medium heat until crisp. Once cooked, chop into bite-sized pieces.

  • 3

    In a small saucepan, warm the butternut squash puree over low heat. Stir in the nonfat Greek yogurt to create a creamy sauce, then season with salt and pepper to taste.

  • 4

    In a mixing bowl, lightly beat the eggs. Once the spaghetti squash is done, use a fork to scrape out the strands into the bowl.

  • 5

    Quickly toss the warm squash strands with the egg, allowing the residual heat to slightly cook the egg, then pour in the creamy butternut squash sauce and mix thoroughly.

  • 6

    Fold in the chopped turkey bacon and sprinkle Parmesan cheese over the top. Serve immediately and enjoy the warm, creamy textures and delightful flavors.

Creamy Butternut Squash Carbonara with Turkey Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Butternut Squash Carbonara with Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Carbonara with Turkey Bacon

Enjoy a comforting twist on classic carbonara with the sweetness of roasted butternut squash puree, savory turkey bacon, and a silky egg-based sauce enhanced by a tang of Greek yogurt and a sprinkle of Parmesan. This dish brings together fall flavors and a creamy texture that’ll make your taste buds dance.

NUTRITION

398kcal
Protein
26g
Fat
21g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

1/2 cup Butternut Squash Puree (82g)

5 slices Turkey Bacon (84g total)

2 large Eggs (100g total)

2 tablespoons Parmesan Cheese (10g total)

1 teaspoon Olive Oil (5g)

1/4 cup Nonfat Greek Yogurt (60g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove the seeds, drizzle lightly with olive oil, and season with a pinch of salt. Roast face down on a baking sheet until tender, about 30-35 minutes.

  • 2

    While the squash roasts, cook the turkey bacon in a pan over medium heat until crisp. Once cooked, chop into bite-sized pieces.

  • 3

    In a small saucepan, warm the butternut squash puree over low heat. Stir in the nonfat Greek yogurt to create a creamy sauce, then season with salt and pepper to taste.

  • 4

    In a mixing bowl, lightly beat the eggs. Once the spaghetti squash is done, use a fork to scrape out the strands into the bowl.

  • 5

    Quickly toss the warm squash strands with the egg, allowing the residual heat to slightly cook the egg, then pour in the creamy butternut squash sauce and mix thoroughly.

  • 6

    Fold in the chopped turkey bacon and sprinkle Parmesan cheese over the top. Serve immediately and enjoy the warm, creamy textures and delightful flavors.