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

Savor the delightful twist on a classic carbonara with the earthiness of spaghetti squash, the savory crunch of turkey bacon, and a creamy, velvety sauce made from eggs, nonfat Greek yogurt, and Parmesan cheese. A light drizzle of olive oil ties everything together, delivering a harmonious blend of textures and flavors in every bite.

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NUTRITION

253kcal
Protein
21.4g
Fat
13g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash

3 slices Turkey Bacon

1 large Whole Egg

3 large Egg Whites

1/4 cup Nonfat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place cut-side down on a baking sheet. Roast until tender, about 30-40 minutes.

  • 2

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Remove and set aside on paper towels to drain excess fat.

  • 3

    Once the squash is cooked, use a fork to scrape out the flesh into spaghetti-like strands and transfer to a large mixing bowl.

  • 4

    In a separate bowl, whisk together the whole egg, egg whites, nonfat Greek yogurt, and Parmesan cheese. Season with salt and pepper.

  • 5

    Add the crumbled turkey bacon to the spaghetti squash. Pour the egg mixture over the warm squash and bacon, stirring quickly so that the heat gently cooks the eggs, creating a creamy sauce without scrambling them.

  • 6

    Drizzle with olive oil for extra richness, adjust seasoning if necessary, and 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

Savor the delightful twist on a classic carbonara with the earthiness of spaghetti squash, the savory crunch of turkey bacon, and a creamy, velvety sauce made from eggs, nonfat Greek yogurt, and Parmesan cheese. A light drizzle of olive oil ties everything together, delivering a harmonious blend of textures and flavors in every bite.

NUTRITION

253kcal
Protein
21.4g
Fat
13g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash

3 slices Turkey Bacon

1 large Whole Egg

3 large Egg Whites

1/4 cup Nonfat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place cut-side down on a baking sheet. Roast until tender, about 30-40 minutes.

  • 2

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Remove and set aside on paper towels to drain excess fat.

  • 3

    Once the squash is cooked, use a fork to scrape out the flesh into spaghetti-like strands and transfer to a large mixing bowl.

  • 4

    In a separate bowl, whisk together the whole egg, egg whites, nonfat Greek yogurt, and Parmesan cheese. Season with salt and pepper.

  • 5

    Add the crumbled turkey bacon to the spaghetti squash. Pour the egg mixture over the warm squash and bacon, stirring quickly so that the heat gently cooks the eggs, creating a creamy sauce without scrambling them.

  • 6

    Drizzle with olive oil for extra richness, adjust seasoning if necessary, and serve immediately.