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

A comforting twist on classic carbonara featuring tender strands of spaghetti squash, crispy turkey bacon, and a creamy egg and nonfat Greek yogurt sauce, accented by a hint of garlic and Parmesan cheese. This dish melds autumnal flavors with a lighter spin on a traditional favorite—rich, savory, and satisfying, yet mindful of your nutritional goals.

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NUTRITION

335kcal
Protein
39.9g
Fat
18g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (60g)

1 Whole Egg (50g)

1 Egg White (33g)

1/4 cup Nonfat Greek Yogurt (62g)

1 tbsp Grated Parmesan Cheese (5g)

1 tsp Olive Oil (5g)

1 Garlic Clove (3g)

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Slice the spaghetti squash in half, remove the seeds, and roast or microwave until tender, then scrape the flesh into spaghetti-like strands.

  • 3

    Crisp the turkey bacon in the skillet until it’s nicely browned. Once cooked, crumble or chop the bacon into bite-sized pieces.

  • 4

    In a bowl, whisk together the whole egg, egg white, nonfat Greek yogurt, and grated Parmesan cheese. Finely mince the garlic and add it to the mixture.

  • 5

    Toss the warm spaghetti squash with the bacon pieces to evenly distribute the flavors.

  • 6

    Pour the creamy egg mixture over the squash and bacon, stirring quickly to ensure a silky, creamy sauce without scrambling the eggs.

  • 7

    Season with salt and pepper to taste and garnish with fresh parsley before serving.

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

A comforting twist on classic carbonara featuring tender strands of spaghetti squash, crispy turkey bacon, and a creamy egg and nonfat Greek yogurt sauce, accented by a hint of garlic and Parmesan cheese. This dish melds autumnal flavors with a lighter spin on a traditional favorite—rich, savory, and satisfying, yet mindful of your nutritional goals.

NUTRITION

335kcal
Protein
39.9g
Fat
18g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (60g)

1 Whole Egg (50g)

1 Egg White (33g)

1/4 cup Nonfat Greek Yogurt (62g)

1 tbsp Grated Parmesan Cheese (5g)

1 tsp Olive Oil (5g)

1 Garlic Clove (3g)

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Slice the spaghetti squash in half, remove the seeds, and roast or microwave until tender, then scrape the flesh into spaghetti-like strands.

  • 3

    Crisp the turkey bacon in the skillet until it’s nicely browned. Once cooked, crumble or chop the bacon into bite-sized pieces.

  • 4

    In a bowl, whisk together the whole egg, egg white, nonfat Greek yogurt, and grated Parmesan cheese. Finely mince the garlic and add it to the mixture.

  • 5

    Toss the warm spaghetti squash with the bacon pieces to evenly distribute the flavors.

  • 6

    Pour the creamy egg mixture over the squash and bacon, stirring quickly to ensure a silky, creamy sauce without scrambling the eggs.

  • 7

    Season with salt and pepper to taste and garnish with fresh parsley before serving.