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 a traditional carbonara with tender strands of roasted spaghetti squash, crisp turkey bacon, and a creamy egg and Parmesan sauce. This dish delivers a comforting and satisfying meal with a clean, protein-packed profile.

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NUTRITION

411kcal
Protein
34g
Fat
24.4g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

4 slices Turkey Bacon (100g)

1 large Whole Egg

3 large Egg Whites

3 Tbsp grated Parmesan Cheese (15g)

1 tsp Olive Oil (5g)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with a small amount of olive oil, and season lightly with salt and pepper.

  • 2

    Place the squash halves cut side down on a baking sheet and roast for about 30-35 minutes until the flesh is tender and easily shredded into strands with a fork.

  • 3

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

  • 4

    In a bowl, whisk together the whole egg, egg whites, Parmesan cheese, and minced garlic. Set this creamy mixture aside.

  • 5

    Once the spaghetti squash is done, use a fork to gently scrape out the strands into a mixing bowl. Drizzle with the teaspoon of olive oil and add the cooked turkey bacon.

  • 6

    Quickly pour the egg and Parmesan mixture over the hot squash and bacon, stirring vigorously to create a silky sauce without scrambling the eggs. Season with additional salt and pepper if desired, and 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 a traditional carbonara with tender strands of roasted spaghetti squash, crisp turkey bacon, and a creamy egg and Parmesan sauce. This dish delivers a comforting and satisfying meal with a clean, protein-packed profile.

NUTRITION

411kcal
Protein
34g
Fat
24.4g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

4 slices Turkey Bacon (100g)

1 large Whole Egg

3 large Egg Whites

3 Tbsp grated Parmesan Cheese (15g)

1 tsp Olive Oil (5g)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with a small amount of olive oil, and season lightly with salt and pepper.

  • 2

    Place the squash halves cut side down on a baking sheet and roast for about 30-35 minutes until the flesh is tender and easily shredded into strands with a fork.

  • 3

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

  • 4

    In a bowl, whisk together the whole egg, egg whites, Parmesan cheese, and minced garlic. Set this creamy mixture aside.

  • 5

    Once the spaghetti squash is done, use a fork to gently scrape out the strands into a mixing bowl. Drizzle with the teaspoon of olive oil and add the cooked turkey bacon.

  • 6

    Quickly pour the egg and Parmesan mixture over the hot squash and bacon, stirring vigorously to create a silky sauce without scrambling the eggs. Season with additional salt and pepper if desired, and serve immediately.