NUTRITION

SERVINGS

INGREDIENTS

1.5 cups roasted Spaghetti Squash

3 slices Turkey Bacon

1 large Egg

1/4 cup Nonfat Plain Greek Yogurt

2 tablespoons grated Parmesan Cheese

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Fresh Parsley

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove the seeds, drizzle with a little olive oil, and season lightly with salt and pepper. Roast cut-side down on a baking sheet for about 35-40 minutes until tender.

• 2

  While the squash roasts, crisp the turkey bacon in a skillet over medium heat until it’s browned and slightly crispy. Remove from the pan and set aside on paper towels to drain.

• 3

  In the same skillet, add a teaspoon of olive oil and sauté the minced garlic for about 30 seconds until fragrant.

• 4

  Once the spaghetti squash is cool enough to handle, use a fork to gently scrape out the flesh into strands. Transfer the strands into a large mixing bowl.

• 5

  In a separate bowl, whisk together the egg, Greek yogurt, and grated Parmesan cheese until well combined. Season with a pinch of salt and pepper.

• 6

  Chop the cooked turkey bacon into bite-sized pieces and add to the spaghetti squash along with the sautéed garlic.

• 7

  Pour the egg mixture over the warm squash and bacon. Toss quickly to create a creamy sauce that clings to the squash strands without scrambling the egg. The residual heat will gently cook the egg mixture.

• 8

  Finish by sprinkling freshly chopped parsley on top and adjust seasoning with salt and pepper as needed before serving.