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 classic carbonara with roasted spaghetti squash, crisp turkey bacon, and a silky, creamy sauce made from egg, nonfat Greek yogurt, and a touch of Parmesan. This dish blends smoky, savory, and creamy textures for a satisfying and balanced meal.

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NUTRITION

342kcal
Protein
33.7g
Fat
19.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5 slices Turkey Bacon (75g)

1 cup Spaghetti Squash (155g)

1 Large Egg (50g)

1/4 cup Nonfat Greek Yogurt (60g)

2 tbsp Parmesan Cheese (10g)

1/2 tsp Freshly Ground Black Pepper

A pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove seeds, drizzle lightly with salt, and place cut side down on a baking sheet. Roast for 30-35 minutes until tender.

  • 2

    While the squash is roasting, heat a non-stick skillet over medium heat and cook the turkey bacon until crispy. Remove from the skillet and crumble into bite-sized pieces.

  • 3

    In a small bowl, whisk together the egg, nonfat Greek yogurt, grated Parmesan, a pinch of salt, and black pepper until smooth.

  • 4

    Once the squash is done, use a fork to gently scrape the flesh into spaghetti-like strands and transfer them to a large mixing bowl.

  • 5

    Quickly pour the egg and yogurt mixture over the hot squash and toss vigorously; the heat from the squash will lightly cook the egg, creating a creamy sauce.

  • 6

    Fold in the crispy turkey bacon pieces, adjust seasoning with salt and pepper if needed, 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 classic carbonara with roasted spaghetti squash, crisp turkey bacon, and a silky, creamy sauce made from egg, nonfat Greek yogurt, and a touch of Parmesan. This dish blends smoky, savory, and creamy textures for a satisfying and balanced meal.

NUTRITION

342kcal
Protein
33.7g
Fat
19.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5 slices Turkey Bacon (75g)

1 cup Spaghetti Squash (155g)

1 Large Egg (50g)

1/4 cup Nonfat Greek Yogurt (60g)

2 tbsp Parmesan Cheese (10g)

1/2 tsp Freshly Ground Black Pepper

A pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove seeds, drizzle lightly with salt, and place cut side down on a baking sheet. Roast for 30-35 minutes until tender.

  • 2

    While the squash is roasting, heat a non-stick skillet over medium heat and cook the turkey bacon until crispy. Remove from the skillet and crumble into bite-sized pieces.

  • 3

    In a small bowl, whisk together the egg, nonfat Greek yogurt, grated Parmesan, a pinch of salt, and black pepper until smooth.

  • 4

    Once the squash is done, use a fork to gently scrape the flesh into spaghetti-like strands and transfer them to a large mixing bowl.

  • 5

    Quickly pour the egg and yogurt mixture over the hot squash and toss vigorously; the heat from the squash will lightly cook the egg, creating a creamy sauce.

  • 6

    Fold in the crispy turkey bacon pieces, adjust seasoning with salt and pepper if needed, and serve immediately.