YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
This dish is a delicious twist on the classic carbonara using spaghetti squash in place of pasta for a lighter, nutrient-dense meal. Crispy turkey bacon, creamy eggs, and nonfat Greek yogurt combine with perfectly roasted spaghetti squash, accented by garlic and Parmesan for a rich, savory finish.
INGREDIENTS
2 slices Turkey Bacon (28g each)
1 cup cooked Spaghetti Squash (155g)
2 Large Eggs
0.5 cup Nonfat Greek Yogurt (120g)
1 tablespoon Grated Parmesan Cheese (5g)
1 teaspoon Olive Oil (4.5g)
1 clove Garlic
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove the seeds, drizzle with a little olive oil, and season with salt and pepper.
Place the squash halves cut side down on a baking sheet and roast for about 30-35 minutes until tender and easily shredded with a fork.
While the squash roasts, cook the turkey bacon in a skillet over medium heat until it becomes crispy. Remove bacon, crumble, and set aside, leaving a small amount of fat in the pan.
Mince the garlic and lightly sauté it in the same skillet for about 1 minute until fragrant.
In a bowl, whisk together the eggs, nonfat Greek yogurt, and grated Parmesan cheese. Season with a pinch of salt and pepper.
Once the spaghetti squash is done, let it cool slightly and use a fork to scrape out the strands into a mixing bowl.
Quickly add the egg and yogurt mixture, crumbled turkey bacon, and sautéed garlic to the warm spaghetti squash. Toss everything together; the residual heat will gently cook the egg mixture, creating a creamy carbonara sauce.
Adjust seasoning with salt and pepper as needed. Serve immediately and enjoy this light yet flavorful twist on classic carbonara.