YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Savor the comfort of a light yet satisfying carbonara featuring tender strands of roasted spaghetti squash, crisp turkey bacon, and a luxuriously creamy sauce enriched with eggs, Greek yogurt, and a hint of parmesan. This dish perfectly balances the classic flavors of carbonara with a healthy twist, offering a delicious meal that is both hearty and refreshing.
INGREDIENTS
1 cup cooked Spaghetti Squash (150g)
3 slices Turkey Bacon
2 large Eggs
1/3 cup Nonfat Greek Yogurt (80g)
1 tbsp grated Parmesan Cheese
1.5 tsp Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and remove the seeds.
Drizzle the cut sides lightly with olive oil and season with a pinch of salt. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
Meanwhile, cook the turkey bacon in a skillet over medium heat until crispy. Remove and chop into bite-sized pieces.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
In a bowl, whisk together the eggs and nonfat Greek yogurt until smooth. Stir in the grated Parmesan cheese.
Once the squash is cooked, use a fork to scrape out the flesh into strands, resembling spaghetti.
Reduce the heat to low and return the squash strands to the skillet with garlic. Slowly stir in the egg and yogurt mixture, allowing the residual heat to gently thicken the sauce without scrambling the eggs.
Fold in the chopped turkey bacon, mixing thoroughly to combine all flavors.
Taste and adjust seasonings if necessary, then serve immediately while creamy and warm.