YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Savor a twist on the classic carbonara with spaghetti squash, crispy turkey bacon, and a creamy, egg-based sauce infused with parmesan and garlic. This lighter version packs a delightful blend of textures and flavors that satisfy your comfort food cravings while keeping the meal clean and balanced.
INGREDIENTS
1 cup Spaghetti Squash (cooked)
4 slices Turkey Bacon
2 Large Eggs
1/4 cup Low-Fat Milk
1/8 cup Grated Parmesan Cheese
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Cut the spaghetti squash in half, remove the seeds, drizzle lightly with olive oil (optional), and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast for about 35-40 minutes, until the flesh is tender and can be easily shredded with a fork.
While the squash is roasting, chop the turkey bacon into bite-sized pieces. In a skillet over medium heat, crisp the turkey bacon until it’s slightly golden. Add the minced garlic during the last minute of cooking, stirring to combine.
In a small bowl, whisk together the eggs, low-fat milk, and grated parmesan cheese. Season lightly with a pinch of salt and pepper.
Once the spaghetti squash is done, use a fork to scrape out the flesh into spaghetti-like strands and transfer them into the skillet with the crispy turkey bacon and garlic. Remove the skillet from heat.
Quickly pour the egg mixture over the warm squash and bacon, stirring briskly so the residual heat cooks the eggs gently to form a creamy sauce. Avoid returning to high heat to prevent scrambling the eggs.
Taste and adjust seasonings with salt and pepper. Serve immediately and enjoy your creamy, nutritious carbonara.