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 healthier twist on a classic carbonara that features the natural sweetness of spaghetti squash, crispy turkey bacon, and a rich, creamy sauce made with eggs, Greek yogurt, and Parmesan cheese. This dish offers a comforting blend of textures and flavors, perfect for a satisfying dinner that fits your nutritional goals.

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NUTRITION

466kcal
Protein
36.9g
Fat
27.6g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

1 cup shredded Spaghetti Squash (101g)

2 slices Turkey Bacon (56g)

1 large Whole Egg

1 large Egg White

1/4 cup Grated Parmesan Cheese (25g)

1/4 cup Nonfat Greek Yogurt (60g)

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Fresh Parsley

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove seeds, drizzle with a little olive oil, and season lightly with salt and pepper.

  • 2

    Place the squash halves face down on a baking sheet and roast for 30-40 minutes until tender. Once done, use a fork to scrape out the strands.

  • 3

    While the squash roasts, chop the turkey bacon into bite-sized pieces. In a skillet, heat the teaspoon of olive oil over medium heat. Add the minced garlic and turkey bacon, then sauté until the bacon is crispy.

  • 4

    In a small bowl, whisk together the whole egg, egg white, nonfat Greek yogurt, and grated Parmesan cheese. Season lightly with salt and pepper.

  • 5

    Add the roasted spaghetti squash strands to the skillet with the turkey bacon. Remove the skillet from heat and quickly stir in the creamy egg mixture, allowing the residual heat to gently cook the eggs and form a smooth sauce.

  • 6

    Taste and adjust seasoning with salt, black pepper, and fresh parsley. Serve immediately.

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 healthier twist on a classic carbonara that features the natural sweetness of spaghetti squash, crispy turkey bacon, and a rich, creamy sauce made with eggs, Greek yogurt, and Parmesan cheese. This dish offers a comforting blend of textures and flavors, perfect for a satisfying dinner that fits your nutritional goals.

NUTRITION

466kcal
Protein
36.9g
Fat
27.6g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

1 cup shredded Spaghetti Squash (101g)

2 slices Turkey Bacon (56g)

1 large Whole Egg

1 large Egg White

1/4 cup Grated Parmesan Cheese (25g)

1/4 cup Nonfat Greek Yogurt (60g)

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Fresh Parsley

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove seeds, drizzle with a little olive oil, and season lightly with salt and pepper.

  • 2

    Place the squash halves face down on a baking sheet and roast for 30-40 minutes until tender. Once done, use a fork to scrape out the strands.

  • 3

    While the squash roasts, chop the turkey bacon into bite-sized pieces. In a skillet, heat the teaspoon of olive oil over medium heat. Add the minced garlic and turkey bacon, then sauté until the bacon is crispy.

  • 4

    In a small bowl, whisk together the whole egg, egg white, nonfat Greek yogurt, and grated Parmesan cheese. Season lightly with salt and pepper.

  • 5

    Add the roasted spaghetti squash strands to the skillet with the turkey bacon. Remove the skillet from heat and quickly stir in the creamy egg mixture, allowing the residual heat to gently cook the eggs and form a smooth sauce.

  • 6

    Taste and adjust seasoning with salt, black pepper, and fresh parsley. Serve immediately.