NUTRITION

SERVINGS

INGREDIENTS

1 cup Spaghetti Squash (155g)

2 slices Turkey Bacon (28g total)

1 large Egg (50g)

3 ounces Grilled Lean Ground Turkey (85g)

2 tbsp Grated Parmesan Cheese (10g total)

1/4 cup Half-and-Half (60g)

1 clove Garlic

1 tbsp Fresh Parsley

Pinch Black Pepper

Pinch Salt

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out seeds, drizzle with a little salt and pepper, and roast face down on a baking sheet for about 30-40 minutes until tender.

• 2

  While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Remove and chop into bite-sized pieces.

• 3

  In the same skillet, add the garlic and sauté for 1 minute. Add the 3 ounces of lean ground turkey and cook until browned and heated through.

• 4

  Once the spaghetti squash is roasted, use a fork to gently shred the flesh into spaghetti-like strands and transfer it to a large bowl.

• 5

  In a small bowl, whisk together the egg, half-and-half, and grated Parmesan cheese. Season with a pinch of salt and black pepper.

• 6

  Combine the warm squash, cooked turkey, and chopped bacon in the bowl. Pour the creamy egg mixture over the top and toss quickly to cook the sauce slightly with the residual heat, creating a silky carbonara sauce.

• 7

  Garnish with fresh parsley and an extra grind of black pepper before serving.