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 comforting twist on classic carbonara with tender strands of spaghetti squash, crispy turkey bacon, and a creamy sauce made from eggs, low-fat milk, and Parmesan cheese. This dish offers rich flavors, a silky texture, and a satisfying balance of protein and nutrients.

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NUTRITION

400kcal
Protein
30.2g
Fat
23g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (56g total)

2 large Eggs (100g total)

1/4 cup Low-Fat Milk (63g)

1/4 cup grated Parmesan Cheese (25g)

1 clove Garlic

Pinch of Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.

  • 2

    Drizzle a little olive oil over the flesh, season with a pinch of salt and pepper, and place cut side down on a baking sheet. Roast for 35-40 minutes until tender.

  • 3

    While the squash roasts, crisp the turkey bacon in a skillet over medium heat. Once crisp, chop it into bite-sized pieces.

  • 4

    In a small bowl, whisk together the eggs, low-fat milk, grated Parmesan, a minced garlic clove, and a pinch of black pepper.

  • 5

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

  • 6

    Quickly pour the egg mixture over the hot spaghetti squash and toss in the chopped turkey bacon. The residual heat will gently cook the eggs, creating a creamy sauce.

  • 7

    Taste and adjust seasoning with additional salt and pepper if desired before serving.

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 comforting twist on classic carbonara with tender strands of spaghetti squash, crispy turkey bacon, and a creamy sauce made from eggs, low-fat milk, and Parmesan cheese. This dish offers rich flavors, a silky texture, and a satisfying balance of protein and nutrients.

NUTRITION

400kcal
Protein
30.2g
Fat
23g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (56g total)

2 large Eggs (100g total)

1/4 cup Low-Fat Milk (63g)

1/4 cup grated Parmesan Cheese (25g)

1 clove Garlic

Pinch of Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.

  • 2

    Drizzle a little olive oil over the flesh, season with a pinch of salt and pepper, and place cut side down on a baking sheet. Roast for 35-40 minutes until tender.

  • 3

    While the squash roasts, crisp the turkey bacon in a skillet over medium heat. Once crisp, chop it into bite-sized pieces.

  • 4

    In a small bowl, whisk together the eggs, low-fat milk, grated Parmesan, a minced garlic clove, and a pinch of black pepper.

  • 5

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

  • 6

    Quickly pour the egg mixture over the hot spaghetti squash and toss in the chopped turkey bacon. The residual heat will gently cook the eggs, creating a creamy sauce.

  • 7

    Taste and adjust seasoning with additional salt and pepper if desired before serving.