YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Savor a twist on a classic carbonara with tender strands of roasted spaghetti squash, crisp turkey bacon, and a rich, creamy sauce made with Greek yogurt and fresh parmesan cheese. Light yet satisfying, this dish delivers all the comfort without the heaviness, making it perfect for any meal of the day.
INGREDIENTS
1 cup Spaghetti Squash (cooked)
3 slices Turkey Bacon
1/4 cup Nonfat Greek Yogurt
2 large Eggs
2 tbsp Parmesan Cheese
1 tsp Olive Oil
1 clove Garlic
Pinch of Black Pepper
Pinch of Salt
PREPARATION
Preheat the oven to 400°F and halve the spaghetti squash lengthwise. Remove seeds and drizzle lightly with olive oil, then season with salt and pepper.
Place the squash halves cut side down on a baking sheet and roast for about 35-40 minutes until tender and easily shredded with a fork.
While the squash is cooking, in a small bowl, whisk together the Greek yogurt, eggs, parmesan cheese, minced garlic, a pinch of salt, and black pepper until smooth.
Cook the turkey bacon in a skillet over medium heat until it is crispy. Once cooled slightly, chop into bite-sized pieces.
Once the squash is done, use a fork to scrape out the spaghetti-like strands and transfer them to a large mixing bowl.
Stir in the turkey bacon and then gently mix in the creamy yogurt and egg sauce until the squash is evenly coated.
Optionally, return the mixture to the skillet on low heat for 1-2 minutes to warm through without scrambling the eggs.
Serve immediately and garnish with extra parmesan or fresh herbs as desired.