YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Savor the twist on a classic carbonara by replacing pasta with tender spaghetti squash and traditional bacon with lean turkey bacon. This dish features a silky creamy sauce made from egg, a splash of heavy cream, and grated Parmesan, perfectly binding with the smoky turkey bacon and naturally sweet squash for a delightful medley of flavors and textures.
INGREDIENTS
1 cup cooked Spaghetti Squash
4 slices Turkey Bacon
1 large Egg
1 large Egg White
1/4 cup grated Parmesan Cheese
2 tbsp Heavy Cream
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Halve the spaghetti squash lengthwise and remove the seeds.
Drizzle the cut sides lightly with olive oil and season with a pinch of salt, then place cut side down on a baking sheet. Roast for 30-40 minutes until tender and strands can be easily scraped with a fork.
While the squash roasts, cook the turkey bacon in a skillet over medium heat until crisp. Remove and chop into bite-sized pieces.
In a small bowl, whisk together the egg, egg white, heavy cream, and grated Parmesan. Season with a pinch of salt and pepper.
Mince the garlic and lightly sauté it in the same skillet (using a minimal amount of turkey bacon fat) until fragrant, about 30 seconds.
Once the spaghetti squash is done, use a fork to scrape out the strands and add them to the skillet with the garlic.
Remove the skillet from heat and quickly stir in the egg and cream mixture along with the turkey bacon pieces, ensuring the residual heat gently cooks the sauce without scrambling the eggs.
Toss everything together until well combined and creamy. Adjust seasoning with salt and pepper as needed, then serve immediately.