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

A reinvented Italian classic that marries tender roasted spaghetti squash with crispy turkey bacon, enveloped in a silky, protein-packed creamy sauce made with eggs, nonfat Greek yogurt, and sharp Parmesan cheese. This dish delivers comforting textures and flavors without compromising your calorie or protein goals.

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NUTRITION

314kcal
Protein
30.3g
Fat
13.5g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (approx. 42g total)

2 large Eggs

1/2 cup Nonfat Greek Yogurt (120g)

1 tbsp Parmesan Cheese (5g)

1 clove Garlic

Salt and Pepper to taste

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, and drizzle with a little olive oil, salt, and pepper. Roast face down on a baking sheet for 35-40 minutes until tender.

  • 2

    While the squash roasts, crisp the turkey bacon in a skillet over medium heat until it reaches your desired crispiness. Remove and chop into bite-sized pieces.

  • 3

    In a small bowl, whisk together the eggs, nonfat Greek yogurt, Parmesan cheese, minced garlic, salt, and pepper until smooth.

  • 4

    Once the spaghetti squash is roasted, use a fork to shred the flesh into spaghetti-like strands. Transfer the strands to a warm serving bowl.

  • 5

    Quickly pour the egg-yogurt mixture over the warm squash and gently toss to create a creamy sauce that lightly cooks the eggs with the residual heat.

  • 6

    Fold in the chopped turkey bacon and garnish with fresh parsley. Adjust salt and pepper to taste, and serve immediately.

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

A reinvented Italian classic that marries tender roasted spaghetti squash with crispy turkey bacon, enveloped in a silky, protein-packed creamy sauce made with eggs, nonfat Greek yogurt, and sharp Parmesan cheese. This dish delivers comforting textures and flavors without compromising your calorie or protein goals.

NUTRITION

314kcal
Protein
30.3g
Fat
13.5g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (approx. 42g total)

2 large Eggs

1/2 cup Nonfat Greek Yogurt (120g)

1 tbsp Parmesan Cheese (5g)

1 clove Garlic

Salt and Pepper to taste

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, and drizzle with a little olive oil, salt, and pepper. Roast face down on a baking sheet for 35-40 minutes until tender.

  • 2

    While the squash roasts, crisp the turkey bacon in a skillet over medium heat until it reaches your desired crispiness. Remove and chop into bite-sized pieces.

  • 3

    In a small bowl, whisk together the eggs, nonfat Greek yogurt, Parmesan cheese, minced garlic, salt, and pepper until smooth.

  • 4

    Once the spaghetti squash is roasted, use a fork to shred the flesh into spaghetti-like strands. Transfer the strands to a warm serving bowl.

  • 5

    Quickly pour the egg-yogurt mixture over the warm squash and gently toss to create a creamy sauce that lightly cooks the eggs with the residual heat.

  • 6

    Fold in the chopped turkey bacon and garnish with fresh parsley. Adjust salt and pepper to taste, and serve immediately.