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 delicious twist on the classic carbonara with tender strands of spaghetti squash, savory turkey bacon, and a velvety egg-based sauce enriched with Greek yogurt and Parmesan. Perfectly balanced for any meal, this dish delivers a creamy texture and satisfying flavor that pairs well with a light salad or steamed greens.

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NUTRITION

337kcal
Protein
36.5g
Fat
11.2g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Spaghetti Squash (150g)

2 slices Turkey Bacon (approx. 28g total)

1 large Egg

4 egg Whites (from large eggs, approx. 120g)

1/4 cup Non-fat Greek Yogurt (62g)

1/4 cup Grated Parmesan Cheese (25g)

1/2 teaspoon Black Pepper

1 pinch Salt

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Cut the spaghetti squash in half lengthwise, remove seeds, and roast or microwave until tender. Once cooked, use a fork to scrape out the strands and set aside.

  • 2

    In the skillet, cook the turkey bacon until crispy. Remove from the skillet, chop into bite-sized pieces, and keep warm.

  • 3

    In a bowl, whisk together the whole egg, egg whites, Greek yogurt, and grated Parmesan. Season with a pinch of salt and black pepper.

  • 4

    Reduce the heat to low. Add the spaghetti squash strands to the skillet along with the chopped turkey bacon. Pour the egg and yogurt mixture over the warm squash, gently stirring to combine. The residual heat will gently cook the eggs, creating a creamy sauce.

  • 5

    Continue stirring for 2-3 minutes until the sauce thickens slightly and evenly coats the squash.

  • 6

    Serve immediately, garnishing with extra Parmesan and cracked black pepper if desired.

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 delicious twist on the classic carbonara with tender strands of spaghetti squash, savory turkey bacon, and a velvety egg-based sauce enriched with Greek yogurt and Parmesan. Perfectly balanced for any meal, this dish delivers a creamy texture and satisfying flavor that pairs well with a light salad or steamed greens.

NUTRITION

337kcal
Protein
36.5g
Fat
11.2g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Spaghetti Squash (150g)

2 slices Turkey Bacon (approx. 28g total)

1 large Egg

4 egg Whites (from large eggs, approx. 120g)

1/4 cup Non-fat Greek Yogurt (62g)

1/4 cup Grated Parmesan Cheese (25g)

1/2 teaspoon Black Pepper

1 pinch Salt

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Cut the spaghetti squash in half lengthwise, remove seeds, and roast or microwave until tender. Once cooked, use a fork to scrape out the strands and set aside.

  • 2

    In the skillet, cook the turkey bacon until crispy. Remove from the skillet, chop into bite-sized pieces, and keep warm.

  • 3

    In a bowl, whisk together the whole egg, egg whites, Greek yogurt, and grated Parmesan. Season with a pinch of salt and black pepper.

  • 4

    Reduce the heat to low. Add the spaghetti squash strands to the skillet along with the chopped turkey bacon. Pour the egg and yogurt mixture over the warm squash, gently stirring to combine. The residual heat will gently cook the eggs, creating a creamy sauce.

  • 5

    Continue stirring for 2-3 minutes until the sauce thickens slightly and evenly coats the squash.

  • 6

    Serve immediately, garnishing with extra Parmesan and cracked black pepper if desired.