YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Savor a lighter twist on classic carbonara where tender strands of roasted spaghetti squash replace traditional pasta. This dish features crispy turkey bacon, a creamy blend of eggs and nonfat Greek yogurt, and a pinch of Parmesan for an extra layer of savory goodness. Perfectly balanced and indulgently satisfying, it's a modern comfort meal that never compromises on flavor.
INGREDIENTS
1 cup Spaghetti Squash (155g)
3 slices Turkey Bacon (approx. 84g total)
2 large Eggs (100g)
1/2 cup Nonfat Greek Yogurt (125g)
1 tbsp Grated Parmesan Cheese (5g)
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
Pinch of Salt
PREPARATION
Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, and place cut-side down on a baking sheet lined with parchment paper. Roast for about 30-35 minutes until tender.
While the squash is roasting, place turkey bacon slices in a skillet over medium heat. Cook until crispy, then transfer to a paper towel-lined plate to drain extra fat. Once cooled, roughly chop the bacon into bite-sized pieces.
In a bowl, whisk together the eggs, nonfat Greek yogurt, grated Parmesan, garlic powder, black pepper, and a pinch of salt until smooth.
Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands. Return the strands to a warm pan over low heat.
Quickly pour the egg and yogurt mixture over the warm squash and toss continuously. The residual heat will gently cook the eggs to create a creamy sauce without scrambling them.
Gently fold in the chopped turkey bacon until evenly distributed.
Adjust seasoning if needed and serve immediately, enjoying this lighter, protein-packed twist on carbonara.