YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Enjoy a lighter twist on a classic carbonara using roasted spaghetti squash, crispy turkey bacon, and a creamy egg and Parmesan sauce that delivers a satisfying meal without compromising on flavor. This dish features tender strands of squash mingled with savory bacon and a subtle garlic note, perfect for breakfast, lunch, or dinner.
INGREDIENTS
1.5 cups cooked Spaghetti Squash (210g)
3 slices Turkey Bacon (60g)
3 large Eggs (150g total)
2 tbsp grated Parmesan Cheese (10g)
1/4 cup Unsweetened Almond Milk (60g)
1 clove Garlic (3g)
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove the seeds, and place it cut-side down on a baking sheet. Roast for about 35-40 minutes or until tender.
While the squash roasts, cook the turkey bacon in a skillet over medium heat until it becomes crispy. Once cooked, chop into small pieces.
In a bowl, whisk together the eggs, unsweetened almond milk, grated Parmesan cheese, and a pinch of salt and pepper.
When the spaghetti squash is done, use a fork to scrape out the strands into a large mixing bowl.
Quickly stir in the turkey bacon and the garlic (either raw for a more pungent taste or lightly sautéed for a milder flavor) with the egg mixture over the warm squash. The residual heat will gently cook the eggs creating a creamy sauce.
Toss everything together until the squash strands are evenly coated. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve immediately, enjoying the dish as a satisfying, lower-calorie, and protein-rich meal that works for any time of day.