YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
A creative twist on a classic carbonara, featuring tender strands of roasted spaghetti squash, crispy turkey bacon, and a creamy, protein-packed egg and Greek yogurt sauce, all finished with a sprinkle of Parmesan and fresh parsley for an extra burst of flavor. This dish offers a light yet satisfying meal perfect for any time of day.
INGREDIENTS
1.5 cups cooked Spaghetti Squash
4 slices Turkey Bacon
2 large Eggs
1/4 cup Nonfat Greek Yogurt
0.5 oz Parmesan Cheese
1 clove Garlic, minced
1 tbsp Fresh Parsley
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Cut 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 about 30-35 minutes until tender.
While the squash is roasting, crisp the turkey bacon in a skillet over medium heat. Once cooked, chop it into small pieces.
In a bowl, whisk together the eggs and nonfat Greek yogurt until smooth. Add a pinch of salt and pepper.
When the squash is done, use a fork to scrape out the strands into a large mixing bowl. Add the minced garlic and chopped turkey bacon while the squash is still warm.
Pour the egg and yogurt mixture over the warm squash and bacon, stirring quickly to create a creamy sauce without scrambling the eggs. The residual heat will gently cook the eggs and meld the flavors.
Stir in the grated Parmesan cheese and sprinkle with fresh parsley. Adjust seasoning with additional salt and pepper if needed before serving.