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 traditional carbonara by using spaghetti squash as a base, crisp turkey bacon, and a creamy, tangy sauce made with egg and nonfat Greek yogurt. This dish offers a satisfying mix of textures and flavors, with a slight nutty tang from Parmesan and a hint of garlic.

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NUTRITION

250kcal
Protein
20.2g
Fat
12.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (approx. 56g total)

2 large Eggs

1/4 cup Nonfat Plain Greek Yogurt (60g)

1 tbsp Grated Parmesan Cheese (5g)

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove seeds, drizzle lightly with salt and pepper, and place cut-side down on a baking sheet. Roast until tender, about 35-40 minutes.

  • 2

    While the squash roasts, crisp the turkey bacon in a skillet over medium heat until it is nicely browned. Remove and chop into bite-sized pieces.

  • 3

    In a small bowl, whisk together the eggs, nonfat Greek yogurt, and grated Parmesan cheese. Add a pinch of salt and freshly ground pepper.

  • 4

    Once the squash is done, use a fork to gently scrape out the strands, creating spaghetti-like strands. Return the squash strands to a pan over low heat.

  • 5

    Add the minced garlic and chopped turkey bacon to the squash and stir for about 2 minutes to meld the flavors.

  • 6

    Remove the pan from heat and slowly pour in the egg and yogurt mixture, tossing quickly to create a creamy sauce that lightly cooks the eggs without scrambling them.

  • 7

    Season with additional salt and pepper if needed, and serve immediately for a warm, comforting dish.

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 traditional carbonara by using spaghetti squash as a base, crisp turkey bacon, and a creamy, tangy sauce made with egg and nonfat Greek yogurt. This dish offers a satisfying mix of textures and flavors, with a slight nutty tang from Parmesan and a hint of garlic.

NUTRITION

250kcal
Protein
20.2g
Fat
12.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (approx. 56g total)

2 large Eggs

1/4 cup Nonfat Plain Greek Yogurt (60g)

1 tbsp Grated Parmesan Cheese (5g)

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove seeds, drizzle lightly with salt and pepper, and place cut-side down on a baking sheet. Roast until tender, about 35-40 minutes.

  • 2

    While the squash roasts, crisp the turkey bacon in a skillet over medium heat until it is nicely browned. Remove and chop into bite-sized pieces.

  • 3

    In a small bowl, whisk together the eggs, nonfat Greek yogurt, and grated Parmesan cheese. Add a pinch of salt and freshly ground pepper.

  • 4

    Once the squash is done, use a fork to gently scrape out the strands, creating spaghetti-like strands. Return the squash strands to a pan over low heat.

  • 5

    Add the minced garlic and chopped turkey bacon to the squash and stir for about 2 minutes to meld the flavors.

  • 6

    Remove the pan from heat and slowly pour in the egg and yogurt mixture, tossing quickly to create a creamy sauce that lightly cooks the eggs without scrambling them.

  • 7

    Season with additional salt and pepper if needed, and serve immediately for a warm, comforting dish.