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 twist on classic carbonara with tender strands of roasted spaghetti squash, crispy turkey bacon, a silky egg-based cream sauce enriched with tangy Greek yogurt, and a sprinkle of Parmesan. This dish balances robust flavors and a comforting creaminess, ensuring you enjoy every bite while staying on track macros.

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NUTRITION

344kcal
Protein
51.2g
Fat
18.5g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

1 cup spaghetti squash (155g)

4 slices turkey bacon (112g total)

1 large egg

1 tbsp grated Parmesan cheese

4 tbsp plain nonfat Greek yogurt (60g total)

1 clove garlic, minced

Salt & 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

    Place the squash halves cut side down on a baking sheet and roast for about 30-35 minutes until tender. Once done, use a fork to shred the flesh into spaghetti-like strands.

  • 3

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Transfer the bacon onto paper towels to drain, then roughly chop once cooled.

  • 4

    In a small bowl, whisk together the egg, Greek yogurt, grated Parmesan, and minced garlic. Season with a pinch of salt and a generous grind of black pepper.

  • 5

    Return the shredded squash to the skillet on low heat. Pour the egg-yogurt mixture over the squash and gently stir until it just starts to thicken, creating a creamy sauce. Be careful not to overcook the egg.

  • 6

    Fold in the chopped turkey bacon and mix until well combined. Taste and adjust seasoning if needed.

  • 7

    Serve immediately, enjoying the fusion of smoky bacon, creamy sauce, and delicate squash strands.

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 twist on classic carbonara with tender strands of roasted spaghetti squash, crispy turkey bacon, a silky egg-based cream sauce enriched with tangy Greek yogurt, and a sprinkle of Parmesan. This dish balances robust flavors and a comforting creaminess, ensuring you enjoy every bite while staying on track macros.

NUTRITION

344kcal
Protein
51.2g
Fat
18.5g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

1 cup spaghetti squash (155g)

4 slices turkey bacon (112g total)

1 large egg

1 tbsp grated Parmesan cheese

4 tbsp plain nonfat Greek yogurt (60g total)

1 clove garlic, minced

Salt & pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the squash halves cut side down on a baking sheet and roast for about 30-35 minutes until tender. Once done, use a fork to shred the flesh into spaghetti-like strands.

  • 3

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Transfer the bacon onto paper towels to drain, then roughly chop once cooled.

  • 4

    In a small bowl, whisk together the egg, Greek yogurt, grated Parmesan, and minced garlic. Season with a pinch of salt and a generous grind of black pepper.

  • 5

    Return the shredded squash to the skillet on low heat. Pour the egg-yogurt mixture over the squash and gently stir until it just starts to thicken, creating a creamy sauce. Be careful not to overcook the egg.

  • 6

    Fold in the chopped turkey bacon and mix until well combined. Taste and adjust seasoning if needed.

  • 7

    Serve immediately, enjoying the fusion of smoky bacon, creamy sauce, and delicate squash strands.