YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Enjoy a lighter twist on classic carbonara with roasted spaghetti squash, crispy turkey bacon, and a silky sauce created from eggs, Parmesan, and a touch of nonfat Greek yogurt. Fresh garlic and a sprinkle of parsley bring bright flavor to this satisfying dish, perfect for a balanced dinner option that delights the palate without compromising on nutrition.
INGREDIENTS
1.5 cups cooked Spaghetti Squash (210g)
4 slices Turkey Bacon
2 large Eggs
2 tbsp grated Parmesan Cheese
1 tsp Olive Oil
1/4 cup Nonfat Greek Yogurt
1 Garlic Clove
1 tbsp Fresh Parsley
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove seeds, drizzle with a little olive oil, and season with salt and pepper. Roast cut-side down on a baking sheet for 35-40 minutes until tender.
While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Remove and chop into bite-sized pieces, leaving a little bacon fat in the pan if desired for extra flavor.
In a bowl, whisk together the eggs, nonfat Greek yogurt, grated Parmesan, minced garlic, and a pinch of salt and pepper.
Once the squash is done, use a fork to gently scrape out the strands into a large mixing bowl.
Quickly toss the warm squash with the egg and yogurt mixture. The residual heat will gently cook the eggs, forming a creamy sauce without scrambling them.
Fold in the chopped turkey bacon and mix well.
Garnish with fresh chopped parsley and additional black pepper as desired before serving.