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 delightful twist on the classic carbonara with tender strands of roasted spaghetti squash mingled with crispy turkey bacon, a velvety egg-based sauce, light Greek yogurt, and a sprinkle of Parmesan. This dish offers a comforting balance of smoky, creamy, and savory flavors in every bite.

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NUTRITION

332kcal
Protein
30g
Fat
17g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (28g)

1 Large Egg

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup Grated Parmesan Cheese (28g)

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice 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, then use a fork to scrape out the strands.

  • 3

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

  • 4

    In a small bowl, whisk together the egg, nonfat Greek yogurt, and grated Parmesan cheese. Season the mixture with a pinch of salt and pepper.

  • 5

    Combine the hot spaghetti squash strands with the turkey bacon in a mixing bowl. Quickly stir in the egg-yogurt mixture while the squash is still warm, allowing the residual heat to gently cook the sauce into a creamy coating.

  • 6

    Taste and adjust seasonings with additional salt and pepper if desired. Serve 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

Savor a delightful twist on the classic carbonara with tender strands of roasted spaghetti squash mingled with crispy turkey bacon, a velvety egg-based sauce, light Greek yogurt, and a sprinkle of Parmesan. This dish offers a comforting balance of smoky, creamy, and savory flavors in every bite.

NUTRITION

332kcal
Protein
30g
Fat
17g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (28g)

1 Large Egg

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup Grated Parmesan Cheese (28g)

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice 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, then use a fork to scrape out the strands.

  • 3

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

  • 4

    In a small bowl, whisk together the egg, nonfat Greek yogurt, and grated Parmesan cheese. Season the mixture with a pinch of salt and pepper.

  • 5

    Combine the hot spaghetti squash strands with the turkey bacon in a mixing bowl. Quickly stir in the egg-yogurt mixture while the squash is still warm, allowing the residual heat to gently cook the sauce into a creamy coating.

  • 6

    Taste and adjust seasonings with additional salt and pepper if desired. Serve immediately.