NUTRITION

SERVINGS

INGREDIENTS

1 cup Spaghetti Squash

3 slices Turkey Bacon

1 large Egg

2 large Egg Whites

1/3 cup Low-Fat Milk

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove seeds, and drizzle lightly with olive oil. Season with a pinch of salt and pepper.

• 2

  Place the squash halves cut side down on a baking sheet and roast for 35-40 minutes, until tender. Once cooked, use a fork to scrape out the spaghetti-like strands into a bowl.

• 3

  While the squash is roasting, chop the turkey bacon into bite-sized pieces. In a skillet over medium heat, sauté the bacon until crispy. Remove and set aside, leaving a little fat in the pan.

• 4

  In the same skillet, add minced garlic and sauté briefly until fragrant.

• 5

  In a small bowl, whisk together the whole egg, egg whites, and low-fat milk. Season with a little salt and pepper.

• 6

  Reduce the skillet’s heat to low. Add the spaghetti squash strands and turkey bacon back into the skillet, gently tossing them in the garlic-infused oil.

• 7

  Slowly pour the egg mixture over the warm squash and bacon, stirring continuously to create a creamy sauce without scrambling the eggs. The residual heat will thicken the sauce.

• 8

  Remove from heat and sprinkle grated Parmesan cheese over the dish, stirring until well combined.

• 9

  Taste and adjust seasoning with salt and pepper if needed. Serve immediately.