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 a classic carbonara by using roasted spaghetti squash as the base, turkey bacon for a lean protein kick, and a creamy egg and Parmesan sauce that brings richness without overwhelming calories. This dish is perfect for a nourishing meal any time of day.

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NUTRITION

248kcal
Protein
26g
Fat
12g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g)

2 slices Turkey Bacon (56g)

2 large Eggs (100g)

1/4 cup Low-Fat Milk (61g)

2 tbsp Parmesan Cheese (20g)

1/2 tsp Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the spaghetti squash in half lengthwise, remove the seeds, and place cut side down on a baking sheet. Roast for about 40 minutes or until tender.

  • 3

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Once cooked, chop into smaller pieces and set aside.

  • 4

    In a bowl, whisk together the eggs, low-fat milk, grated Parmesan cheese, a pinch of salt, and black pepper.

  • 5

    Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands and transfer to a large mixing bowl.

  • 6

    Quickly pour the egg mixture over the hot squash and carefully stir, allowing the residual heat to gently cook the eggs and form a creamy sauce without scrambling them.

  • 7

    Mix in the chopped turkey bacon until evenly distributed.

  • 8

    Serve immediately while warm, and enjoy your creamy, protein-packed carbonara.

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 a classic carbonara by using roasted spaghetti squash as the base, turkey bacon for a lean protein kick, and a creamy egg and Parmesan sauce that brings richness without overwhelming calories. This dish is perfect for a nourishing meal any time of day.

NUTRITION

248kcal
Protein
26g
Fat
12g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g)

2 slices Turkey Bacon (56g)

2 large Eggs (100g)

1/4 cup Low-Fat Milk (61g)

2 tbsp Parmesan Cheese (20g)

1/2 tsp Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the spaghetti squash in half lengthwise, remove the seeds, and place cut side down on a baking sheet. Roast for about 40 minutes or until tender.

  • 3

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Once cooked, chop into smaller pieces and set aside.

  • 4

    In a bowl, whisk together the eggs, low-fat milk, grated Parmesan cheese, a pinch of salt, and black pepper.

  • 5

    Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands and transfer to a large mixing bowl.

  • 6

    Quickly pour the egg mixture over the hot squash and carefully stir, allowing the residual heat to gently cook the eggs and form a creamy sauce without scrambling them.

  • 7

    Mix in the chopped turkey bacon until evenly distributed.

  • 8

    Serve immediately while warm, and enjoy your creamy, protein-packed carbonara.