NUTRITION

SERVINGS

INGREDIENTS

1 cup Spaghetti Squash (cooked)

2 slices Turkey Bacon

2 large Eggs

1/4 cup Nonfat Greek Yogurt

1 tablespoon Parmesan Cheese

1 clove Garlic

1 dash Black Pepper

1 pinch Salt

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, drizzle with a little salt, and place cut-side down on a baking sheet. Roast for about 30-40 minutes until the flesh is tender and can be shredded into strands with a fork.

• 2

  While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Once cooked, chop it into bite-sized pieces and set aside.

• 3

  In a small bowl, whisk together the eggs and nonfat Greek yogurt until smooth. Stir in the grated Parmesan cheese, a minced garlic clove, a dash of black pepper, and a pinch of salt.

• 4

  Once the spaghetti squash is ready, use a fork to gently scrape out the strands and transfer them to a large bowl while still warm.

• 5

  Quickly pour the egg and yogurt mixture over the warm squash and toss vigorously. The residual heat from the squash will cook the eggs gently, creating a creamy sauce. Stir in the crispy turkey bacon.

• 6

  Taste and adjust seasonings if necessary. Serve immediately for a comforting, protein-packed meal.