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

Enjoy a lighter twist on the traditional carbonara with roasted spaghetti squash, crisp turkey bacon, and a creamy sauce made from eggs and Greek yogurt. This dish offers a delicious balance of savory flavors and a rich texture, making it perfect for a nutritious breakfast, lunch, or dinner.

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NUTRITION

292kcal
Protein
27.3g
Fat
16.2g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g)

3 slices Turkey Bacon (84g)

2 large Eggs (100g total)

1/4 cup Nonfat Greek Yogurt (61g)

1 tablespoon grated Parmesan Cheese (5g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic (3g)

1 tablespoon Fresh Parsley (3.8g)

Salt and Black Pepper to taste

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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 inside of the squash with olive oil, season with a pinch of salt and pepper, and place it face down on a baking sheet.

  • 3

    Roast the squash for about 30-35 minutes or until tender. Once done, use a fork to scrape the flesh into spaghetti-like strands.

  • 4

    In a pan over medium heat, cook the turkey bacon until it is crispy. Remove and chop into bite-sized pieces.

  • 5

    Whisk together the eggs, Greek yogurt, grated Parmesan, minced garlic, and a pinch of salt and pepper in a bowl.

  • 6

    Combine the spaghetti squash strands and turkey bacon in a warm pan off the heat. Pour the egg mixture over and gently toss until the strands are evenly coated. The residual heat will create a creamy sauce without scrambling the eggs.

  • 7

    Garnish with fresh parsley and adjust seasoning if needed before serving 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

Enjoy a lighter twist on the traditional carbonara with roasted spaghetti squash, crisp turkey bacon, and a creamy sauce made from eggs and Greek yogurt. This dish offers a delicious balance of savory flavors and a rich texture, making it perfect for a nutritious breakfast, lunch, or dinner.

NUTRITION

292kcal
Protein
27.3g
Fat
16.2g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g)

3 slices Turkey Bacon (84g)

2 large Eggs (100g total)

1/4 cup Nonfat Greek Yogurt (61g)

1 tablespoon grated Parmesan Cheese (5g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic (3g)

1 tablespoon Fresh Parsley (3.8g)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Drizzle the inside of the squash with olive oil, season with a pinch of salt and pepper, and place it face down on a baking sheet.

  • 3

    Roast the squash for about 30-35 minutes or until tender. Once done, use a fork to scrape the flesh into spaghetti-like strands.

  • 4

    In a pan over medium heat, cook the turkey bacon until it is crispy. Remove and chop into bite-sized pieces.

  • 5

    Whisk together the eggs, Greek yogurt, grated Parmesan, minced garlic, and a pinch of salt and pepper in a bowl.

  • 6

    Combine the spaghetti squash strands and turkey bacon in a warm pan off the heat. Pour the egg mixture over and gently toss until the strands are evenly coated. The residual heat will create a creamy sauce without scrambling the eggs.

  • 7

    Garnish with fresh parsley and adjust seasoning if needed before serving immediately.