NUTRITION

SERVINGS

INGREDIENTS

1 cup Spaghetti Squash (cooked)

3 slices Turkey Bacon

1 Whole Egg

2 Egg Whites

2 tbsp Parmesan Cheese

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Halve the spaghetti squash, remove seeds, and brush the cut sides lightly with olive oil, then roast cut side down on a baking sheet for 35-40 minutes until tender.

• 2

  While the squash roasts, chop the turkey bacon into bite-sized pieces. Finely mince the garlic.

• 3

  In a skillet over medium heat, add a teaspoon of olive oil and sauté the garlic until fragrant, then add turkey bacon pieces and cook until crispy. Remove from heat and set aside.

• 4

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

• 5

  Once the squash is roasted, use a fork to scrape out the strands into a serving bowl. While the squash is still warm, quickly stir in the bacon and add the creamy egg mixture, tossing to combine evenly. The residual heat will gently cook the sauce without scrambling the eggs.

• 6

  Season with additional salt and pepper if needed, and serve immediately.