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 creative twist on classic carbonara with tender strands of spaghetti squash, crispy turkey bacon, a silky egg mixture, tangy nonfat Greek yogurt, and a hint of parmesan for extra richness. This dish brings together creamy textures and smoky, savory flavors that's perfect for a satisfying lunch or dinner.

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NUTRITION

354kcal
Protein
34.6g
Fat
18.2g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (cooked, ~155g)

2 slices Turkey Bacon (~56g)

Egg Mixture: 1 whole egg + 2 egg whites (~116g)

¼ cup grated Parmesan Cheese (~28g)

¼ cup Nonfat Greek Yogurt (~60g)

½ teaspoon 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, scoop out the seeds, and brush the flesh lightly with a bit of salt.

  • 2

    Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes or until the flesh is tender and easily shredded with a fork.

  • 3

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

  • 4

    In a bowl, whisk together the whole egg and egg whites until well combined.

  • 5

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

  • 6

    Quickly stir in the egg mixture, chopped turkey bacon, nonfat Greek yogurt, and grated parmesan cheese into the warm squash. The residual heat will gently cook the eggs and create a creamy sauce.

  • 7

    Season with black pepper and a pinch of salt. Toss everything together until evenly coated.

  • 8

    Serve immediately and enjoy your healthy, creamy carbonara twist!

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 creative twist on classic carbonara with tender strands of spaghetti squash, crispy turkey bacon, a silky egg mixture, tangy nonfat Greek yogurt, and a hint of parmesan for extra richness. This dish brings together creamy textures and smoky, savory flavors that's perfect for a satisfying lunch or dinner.

NUTRITION

354kcal
Protein
34.6g
Fat
18.2g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (cooked, ~155g)

2 slices Turkey Bacon (~56g)

Egg Mixture: 1 whole egg + 2 egg whites (~116g)

¼ cup grated Parmesan Cheese (~28g)

¼ cup Nonfat Greek Yogurt (~60g)

½ teaspoon Black Pepper

A pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and brush the flesh lightly with a bit of salt.

  • 2

    Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes or until the flesh is tender and easily shredded with a fork.

  • 3

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

  • 4

    In a bowl, whisk together the whole egg and egg whites until well combined.

  • 5

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

  • 6

    Quickly stir in the egg mixture, chopped turkey bacon, nonfat Greek yogurt, and grated parmesan cheese into the warm squash. The residual heat will gently cook the eggs and create a creamy sauce.

  • 7

    Season with black pepper and a pinch of salt. Toss everything together until evenly coated.

  • 8

    Serve immediately and enjoy your healthy, creamy carbonara twist!