NUTRITION

SERVINGS

INGREDIENTS

1 cup Spaghetti Squash

3 slices Turkey Bacon

1 large Egg

1 large Egg White

1 tablespoon Parmesan Cheese

2 tablespoons Light Cream

2 ounces Lean Turkey Breast

PREPARATION

• 1

  Preheat a non-stick skillet over medium heat. Lightly roast the spaghetti squash by cutting it in half, removing the seeds, and placing it cut-side down on a baking sheet. Roast in a 400°F oven for about 30-35 minutes, or until the flesh is tender enough to scrape into strands.

• 2

  While the squash is roasting, chop the lean turkey breast into small bite-sized pieces. In the skillet, cook the turkey bacon until crispy. Remove and chop into smaller pieces once cooled slightly.

• 3

  In the same skillet, add the chopped turkey breast and sauté until slightly browned and heated through.

• 4

  In a bowl, whisk together the whole egg, egg white, light cream, and Parmesan cheese. Season lightly with salt and pepper.

• 5

  Once the spaghetti squash is done, use a fork to gently scrape out the strands into the skillet with the turkey breast. Return the turkey bacon pieces to the skillet.

• 6

  Lower the heat to low and pour the egg mixture over the squash and meat. Toss quickly and continuously, allowing the residual heat to gently cook the egg without scrambling it, creating a creamy sauce.

• 7

  Toss until all ingredients are well combined and the sauce has thickened slightly. Adjust seasoning to taste.

• 8

  Plate immediately and enjoy your nutritious and delicious Creamy Turkey Bacon Spaghetti Squash Carbonara.