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 twist on a classic carbonara with tender strands of roasted spaghetti squash, crispy turkey bacon, and a velvety egg-based sauce enriched with a splash of low-fat milk and a sprinkle of parmesan. This dish melds comforting textures with a flavorful, well-balanced profile perfect for a nutrient-packed meal.

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NUTRITION

291kcal
Protein
24.3g
Fat
15.9g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash

4 slices Turkey Bacon

3 Eggs

1/4 cup Low-Fat Milk

1 tbsp Parmesan Cheese

1 clove Garlic, minced

1 tbsp Fresh Parsley

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half, remove seeds, and drizzle lightly with olive oil if desired. Roast face down on a baking sheet for about 30-35 minutes until the flesh is tender.

  • 2

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Once done, crumble or cut into bite-sized pieces.

  • 3

    In a bowl, whisk together the eggs, low-fat milk, and Parmesan cheese. Season lightly with salt and pepper.

  • 4

    Sauté the minced garlic in a non-stick pan over medium heat for about 30 seconds until fragrant.

  • 5

    Using a fork, gently scrape the flesh of the cooked spaghetti squash into strands and add them to the pan along with the garlic. Remove the pan from heat and quickly stir in the egg mixture ensuring it coats the squash evenly without cooking into scrambled eggs.

  • 6

    Fold in the crispy turkey bacon and freshly chopped parsley, adjusting salt and pepper to taste. Serve immediately while warm.

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 twist on a classic carbonara with tender strands of roasted spaghetti squash, crispy turkey bacon, and a velvety egg-based sauce enriched with a splash of low-fat milk and a sprinkle of parmesan. This dish melds comforting textures with a flavorful, well-balanced profile perfect for a nutrient-packed meal.

NUTRITION

291kcal
Protein
24.3g
Fat
15.9g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash

4 slices Turkey Bacon

3 Eggs

1/4 cup Low-Fat Milk

1 tbsp Parmesan Cheese

1 clove Garlic, minced

1 tbsp Fresh Parsley

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half, remove seeds, and drizzle lightly with olive oil if desired. Roast face down on a baking sheet for about 30-35 minutes until the flesh is tender.

  • 2

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Once done, crumble or cut into bite-sized pieces.

  • 3

    In a bowl, whisk together the eggs, low-fat milk, and Parmesan cheese. Season lightly with salt and pepper.

  • 4

    Sauté the minced garlic in a non-stick pan over medium heat for about 30 seconds until fragrant.

  • 5

    Using a fork, gently scrape the flesh of the cooked spaghetti squash into strands and add them to the pan along with the garlic. Remove the pan from heat and quickly stir in the egg mixture ensuring it coats the squash evenly without cooking into scrambled eggs.

  • 6

    Fold in the crispy turkey bacon and freshly chopped parsley, adjusting salt and pepper to taste. Serve immediately while warm.