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 rich, comforting flavors of carbonara with a twist! This dish features tender roasted spaghetti squash tossed with crispy turkey bacon, a silky sauce made from egg, egg white, tangy nonfat Greek yogurt, and a dusting of Parmesan. A perfect balance of creamy indulgence and fresh, roasted notes, accented with garlic and parsley for an aromatic finish.

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NUTRITION

397kcal
Protein
32.3g
Fat
21.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

1 half medium Spaghetti Squash (200g)

4 slices Turkey Bacon (60g)

1 large Egg (50g)

1 large Egg White (33g)

2 tbsp grated Parmesan Cheese (10g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Extra Virgin Olive Oil (5g)

1 Garlic Clove

1 tbsp Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Drizzle the cut sides with olive oil and season lightly with salt and pepper. Place them face down on a baking sheet and roast for about 35-40 minutes until tender.

  • 3

    While the squash is roasting, chop the turkey bacon into bite-sized pieces and sauté in a skillet over medium heat until crispy. Add minced garlic during the last minute of cooking.

  • 4

    In a mixing bowl, whisk together the whole egg, egg white, Greek yogurt, and grated Parmesan cheese until smooth. Season with a pinch of salt and pepper.

  • 5

    Once the spaghetti squash is done, use a fork to gently scrape out the strands into a large bowl. Add in the turkey bacon and garlic mixture.

  • 6

    Pour the creamy egg and yogurt sauce over the squash and bacon, stirring quickly to create a silky, carbonara-like sauce using the residual heat. Avoid overcooking the eggs.

  • 7

    Garnish with freshly chopped parsley 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 rich, comforting flavors of carbonara with a twist! This dish features tender roasted spaghetti squash tossed with crispy turkey bacon, a silky sauce made from egg, egg white, tangy nonfat Greek yogurt, and a dusting of Parmesan. A perfect balance of creamy indulgence and fresh, roasted notes, accented with garlic and parsley for an aromatic finish.

NUTRITION

397kcal
Protein
32.3g
Fat
21.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

1 half medium Spaghetti Squash (200g)

4 slices Turkey Bacon (60g)

1 large Egg (50g)

1 large Egg White (33g)

2 tbsp grated Parmesan Cheese (10g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Extra Virgin Olive Oil (5g)

1 Garlic Clove

1 tbsp Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Drizzle the cut sides with olive oil and season lightly with salt and pepper. Place them face down on a baking sheet and roast for about 35-40 minutes until tender.

  • 3

    While the squash is roasting, chop the turkey bacon into bite-sized pieces and sauté in a skillet over medium heat until crispy. Add minced garlic during the last minute of cooking.

  • 4

    In a mixing bowl, whisk together the whole egg, egg white, Greek yogurt, and grated Parmesan cheese until smooth. Season with a pinch of salt and pepper.

  • 5

    Once the spaghetti squash is done, use a fork to gently scrape out the strands into a large bowl. Add in the turkey bacon and garlic mixture.

  • 6

    Pour the creamy egg and yogurt sauce over the squash and bacon, stirring quickly to create a silky, carbonara-like sauce using the residual heat. Avoid overcooking the eggs.

  • 7

    Garnish with freshly chopped parsley and serve immediately.