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 a unique twist on classic carbonara using tender strands of roasted spaghetti squash coated in a velvety, creamy sauce made with nonfat Greek yogurt, fresh eggs, and a sprinkle of parmesan. Turkey bacon adds a smoky depth without overpowering the light, satisfying flavors of this dish.

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NUTRITION

399kcal
Protein
35g
Fat
22g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (cooked, ~155g)

4 slices Turkey Bacon (~112g)

2 large Eggs (~100g total)

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

2 tbsp Parmesan Cheese (~10g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Cut the spaghetti squash in half, remove the seeds, brush lightly with olive oil if desired, and roast face down on a baking sheet for about 40 minutes or until tender.

  • 2

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Remove and chop into bite-sized pieces.

  • 3

    In a bowl, whisk together the eggs and nonfat Greek yogurt until smooth. Stir in the grated parmesan cheese.

  • 4

    Once the spaghetti squash is cooked, use a fork to gently scrape out the strands into a large mixing bowl.

  • 5

    Quickly toss the warm squash strands with the egg mixture, allowing the heat to slightly cook the eggs and create a creamy sauce. Stir in the crispy turkey bacon pieces.

  • 6

    Season with salt and pepper to taste, serve immediately, and enjoy your light yet indulgent carbonara twist.

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 a unique twist on classic carbonara using tender strands of roasted spaghetti squash coated in a velvety, creamy sauce made with nonfat Greek yogurt, fresh eggs, and a sprinkle of parmesan. Turkey bacon adds a smoky depth without overpowering the light, satisfying flavors of this dish.

NUTRITION

399kcal
Protein
35g
Fat
22g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (cooked, ~155g)

4 slices Turkey Bacon (~112g)

2 large Eggs (~100g total)

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

2 tbsp Parmesan Cheese (~10g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Cut the spaghetti squash in half, remove the seeds, brush lightly with olive oil if desired, and roast face down on a baking sheet for about 40 minutes or until tender.

  • 2

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Remove and chop into bite-sized pieces.

  • 3

    In a bowl, whisk together the eggs and nonfat Greek yogurt until smooth. Stir in the grated parmesan cheese.

  • 4

    Once the spaghetti squash is cooked, use a fork to gently scrape out the strands into a large mixing bowl.

  • 5

    Quickly toss the warm squash strands with the egg mixture, allowing the heat to slightly cook the eggs and create a creamy sauce. Stir in the crispy turkey bacon pieces.

  • 6

    Season with salt and pepper to taste, serve immediately, and enjoy your light yet indulgent carbonara twist.