NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (28g)

2 large Eggs (100g)

2 tbsp Grated Parmesan Cheese (10g)

2 tbsp Non-fat Greek Yogurt (30g)

1/2 cup Green Peas (80g)

1 clove Garlic (3g)

Pinch Black Pepper

Pinch Salt

PREPARATION

• 1

  Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out the seeds, drizzle lightly with salt, and place cut side down on a baking sheet. Roast for 35-40 minutes until tender.

• 2

  While the squash roasts, chop the turkey bacon into bite-size pieces. In a skillet over medium heat, crisp the bacon until lightly browned. Remove and set aside, leaving a small amount of the bacon fat in the pan.

• 3

  Finely mince the garlic and add it to the pan with the remaining bacon fat. Sauté for about 1 minute until fragrant.

• 4

  In a bowl, whisk together the eggs, non-fat Greek yogurt, grated Parmesan cheese, a pinch of salt, and black pepper until smooth.

• 5

  Once the spaghetti squash is done, use a fork to scrape out the flesh into strands. Return the squash strands to the skillet with garlic, then lower the heat.

• 6

  Quickly stir in the egg mixture, constantly stirring to create a creamy sauce without scrambling the eggs. The residual heat will gently cook the sauce.

• 7

  Fold in the crisped turkey bacon and green peas until evenly distributed and heated through.

• 8

  Taste and adjust seasoning if necessary, then serve immediately with an extra grind of black pepper on top.