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 delightful twist on the classic carbonara featuring tender, roasted spaghetti squash strands, crispy turkey bacon, and a luscious creamy sauce made from egg, Greek yogurt, and Parmesan cheese. This dish offers a well-balanced plate with a rich flavor profile, punctuated by a hint of garlic and freshly cracked black pepper.

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NUTRITION

383kcal
Protein
44.2g
Fat
16.3g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

2 cups cooked spaghetti squash

4 slices turkey bacon

1 large egg

1/4 cup nonfat Greek yogurt

1/4 cup grated Parmesan cheese

1 clove garlic

1/4 teaspoon black pepper

1/4 teaspoon salt

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PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the spaghetti squash, scoop out the seeds, and drizzle lightly with salt and pepper.

  • 2

    Place the squash halves cut-side down on a baking sheet and roast for about 30-35 minutes until tender.

  • 3

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crisp. Set aside on paper towels to drain, then chop into bite-sized pieces.

  • 4

    In a small bowl, whisk together the egg, nonfat Greek yogurt, grated Parmesan, minced garlic, and a pinch of black pepper. Set the creamy mixture aside.

  • 5

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

  • 6

    Quickly stir in the chopped turkey bacon, then drizzle the egg-yogurt mixture over the warm squash. Toss gently to create a silky, creamy sauce that lightly cooks the egg mixture.

  • 7

    Adjust seasonings with extra salt and pepper if needed, 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 delightful twist on the classic carbonara featuring tender, roasted spaghetti squash strands, crispy turkey bacon, and a luscious creamy sauce made from egg, Greek yogurt, and Parmesan cheese. This dish offers a well-balanced plate with a rich flavor profile, punctuated by a hint of garlic and freshly cracked black pepper.

NUTRITION

383kcal
Protein
44.2g
Fat
16.3g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

2 cups cooked spaghetti squash

4 slices turkey bacon

1 large egg

1/4 cup nonfat Greek yogurt

1/4 cup grated Parmesan cheese

1 clove garlic

1/4 teaspoon black pepper

1/4 teaspoon salt

PREPARATION

  • 1

    Preheat the oven to 400°F. Halve the spaghetti squash, scoop out the seeds, and drizzle lightly with salt and pepper.

  • 2

    Place the squash halves cut-side down on a baking sheet and roast for about 30-35 minutes until tender.

  • 3

    While the squash roasts, cook the turkey bacon in a skillet over medium heat until crisp. Set aside on paper towels to drain, then chop into bite-sized pieces.

  • 4

    In a small bowl, whisk together the egg, nonfat Greek yogurt, grated Parmesan, minced garlic, and a pinch of black pepper. Set the creamy mixture aside.

  • 5

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

  • 6

    Quickly stir in the chopped turkey bacon, then drizzle the egg-yogurt mixture over the warm squash. Toss gently to create a silky, creamy sauce that lightly cooks the egg mixture.

  • 7

    Adjust seasonings with extra salt and pepper if needed, and serve immediately.