NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Spaghetti Squash

2 slices Turkey Bacon

1 large Egg

1 large Egg White

1/2 cup Plain Nonfat Greek Yogurt

1 tablespoon Parmesan Cheese

1/2 cup Extra Plain Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

1/2 teaspoon Black Pepper

Pinch of Salt

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with a little olive oil and a pinch of salt, and place cut-side down on a baking sheet. Roast for 35-40 minutes until tender.

• 2

  While the squash roasts, heat a skillet over medium heat. Add the turkey bacon and cook until crispy. Remove, crumble into pieces, and set aside.

• 3

  In the same skillet, add the minced garlic and a teaspoon of olive oil, and sauté for about 1 minute until fragrant. Remove from heat.

• 4

  In a bowl, whisk together the egg, egg white, plain nonfat Greek yogurt (both portions combined), and grated parmesan cheese. Season with black pepper.

• 5

  Once the spaghetti squash is done, use a fork to gently scrape out the strands into a large mixing bowl.

• 6

  Pour the warm garlic-infused oil over the squash and immediately add the egg and yogurt mixture. Toss quickly to combine while the heat lightens the sauce slightly without fully cooking the eggs.

• 7

  Stir in the crumbled turkey bacon, mix until evenly distributed, and adjust seasoning with salt and pepper if needed.

• 8

  Serve immediately, garnished with a sprinkle of extra parmesan or fresh herbs if desired.