NUTRITION

SERVINGS

INGREDIENTS

1 cup Spaghetti Squash (155g)

4 slices Turkey Bacon (60g)

2 Large Eggs

1 Egg White

~0.7 oz Parmesan Cheese (20g)

1/4 cup Low-Fat Milk (60ml)

1 tsp Olive Oil

1 clove Garlic

Pinch Black Pepper

Pinch Salt

PREPARATION

• 1

  Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out the seeds, brush the flesh lightly with olive oil, and season with a pinch of salt.

• 2

  Place the squash halves face down on a baking sheet and roast for about 35-40 minutes until tender and easily shredded with a fork.

• 3

  While the squash roasts, finely chop the turkey bacon and mince the garlic.

• 4

  In a skillet over medium heat, add a small drizzle of olive oil and sauté the garlic until fragrant. Add the turkey bacon and cook until crisp. Remove from heat and set aside, leaving any rendered fat in the pan.

• 5

  In a bowl, whisk together the whole eggs, egg white, low-fat milk, and grated Parmesan cheese. Season with a pinch of salt and black pepper.

• 6

  Once the squash is done, use a fork to gently shred the flesh into spaghetti-like strands, then transfer to the skillet with the bacon and garlic.

• 7

  Quickly pour the egg and cheese mixture over the warm squash and bacon. Toss continuously to create a creamy sauce that gently cooks the eggs with the residual heat. Avoid high heat to prevent scrambling.

• 8

  Serve immediately for a creamy texture and enjoy your lighter carbonara.