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 this lighter twist on a classic Italian carbonara where tender strands of roasted spaghetti squash replace traditional pasta. Crisp turkey bacon mingles with a smooth, creamy sauce made from eggs, Greek yogurt, and Parmesan, all accented with garlic and fresh parsley to create a comforting yet mindful dish.

Try 7 days free, then $12.99 / mo.

NUTRITION

283kcal
Protein
25.4g
Fat
14.2g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g)

3 slices Turkey Bacon

2 large Eggs

2 tablespoons Parmesan Cheese

1/4 cup Nonfat Greek Yogurt (60g)

1 garlic clove

1 tablespoon Fresh Parsley

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out seeds, and place cut side down on a baking sheet. Roast for 35-40 minutes until tender.

  • 2

    While the squash roasts, crisp the turkey bacon in a nonstick skillet over medium heat. Once crispy, cut into small strips and set aside.

  • 3

    In a small bowl, beat the eggs and mix in the nonfat Greek yogurt, grated Parmesan, and minced garlic. Season with salt and black pepper.

  • 4

    Once the squash is done, use a fork to scrape out the strands into a bowl. While still hot, quickly stir in the egg-yogurt mixture to create a creamy sauce. The heat from the squash will gently cook the mixture.

  • 5

    Fold in the turkey bacon and sprinkle with fresh parsley before serving. Adjust seasoning with additional salt and pepper if desired.

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 this lighter twist on a classic Italian carbonara where tender strands of roasted spaghetti squash replace traditional pasta. Crisp turkey bacon mingles with a smooth, creamy sauce made from eggs, Greek yogurt, and Parmesan, all accented with garlic and fresh parsley to create a comforting yet mindful dish.

NUTRITION

283kcal
Protein
25.4g
Fat
14.2g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g)

3 slices Turkey Bacon

2 large Eggs

2 tablespoons Parmesan Cheese

1/4 cup Nonfat Greek Yogurt (60g)

1 garlic clove

1 tablespoon Fresh Parsley

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out seeds, and place cut side down on a baking sheet. Roast for 35-40 minutes until tender.

  • 2

    While the squash roasts, crisp the turkey bacon in a nonstick skillet over medium heat. Once crispy, cut into small strips and set aside.

  • 3

    In a small bowl, beat the eggs and mix in the nonfat Greek yogurt, grated Parmesan, and minced garlic. Season with salt and black pepper.

  • 4

    Once the squash is done, use a fork to scrape out the strands into a bowl. While still hot, quickly stir in the egg-yogurt mixture to create a creamy sauce. The heat from the squash will gently cook the mixture.

  • 5

    Fold in the turkey bacon and sprinkle with fresh parsley before serving. Adjust seasoning with additional salt and pepper if desired.