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

Savor a twist on classic carbonara with tender strands of roasted spaghetti squash, crisp turkey bacon, and a velvety blend of whole egg, egg whites, and nonfat Greek yogurt. This lighter take delivers creamy richness and smoky crunch without compromising on flavor, perfect for a balanced meal any time of day.

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NUTRITION

287kcal
Protein
27.4g
Fat
8.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

2 cups Spaghetti Squash (cooked)

4 slices Turkey Bacon

1 Large Egg

1/4 cup Egg Whites

1/2 cup Nonfat Greek Yogurt

2 tbsp Fresh Parsley, chopped

1 garlic clove, minced

1/2 tsp Black Pepper

1 pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the spaghetti squash lengthwise, scoop out the seeds, and place cut-side down on a baking sheet lined with parchment paper.

  • 2

    Roast the squash for about 35-40 minutes until tender and easily shredded with a fork. Once done, use a fork to scrape the flesh into spaghetti-like strands.

  • 3

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Remove and chop into bite-sized pieces.

  • 4

    In a small bowl, whisk together the whole egg, egg whites, and nonfat Greek yogurt. Add minced garlic, chopped parsley, black pepper, and a pinch of salt.

  • 5

    Once the squash is ready, return it to the skillet over low heat. Stir in the turkey bacon pieces and pour the creamy egg-yogurt mixture over the squash, gently stirring to coat evenly. Allow the residual heat to thicken the sauce without scrambling the eggs.

  • 6

    Taste and adjust seasonings if needed. Serve immediately for a comforting, healthy twist on carbonara.

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

Savor a twist on classic carbonara with tender strands of roasted spaghetti squash, crisp turkey bacon, and a velvety blend of whole egg, egg whites, and nonfat Greek yogurt. This lighter take delivers creamy richness and smoky crunch without compromising on flavor, perfect for a balanced meal any time of day.

NUTRITION

287kcal
Protein
27.4g
Fat
8.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

2 cups Spaghetti Squash (cooked)

4 slices Turkey Bacon

1 Large Egg

1/4 cup Egg Whites

1/2 cup Nonfat Greek Yogurt

2 tbsp Fresh Parsley, chopped

1 garlic clove, minced

1/2 tsp Black Pepper

1 pinch Salt

PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the spaghetti squash lengthwise, scoop out the seeds, and place cut-side down on a baking sheet lined with parchment paper.

  • 2

    Roast the squash for about 35-40 minutes until tender and easily shredded with a fork. Once done, use a fork to scrape the flesh into spaghetti-like strands.

  • 3

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Remove and chop into bite-sized pieces.

  • 4

    In a small bowl, whisk together the whole egg, egg whites, and nonfat Greek yogurt. Add minced garlic, chopped parsley, black pepper, and a pinch of salt.

  • 5

    Once the squash is ready, return it to the skillet over low heat. Stir in the turkey bacon pieces and pour the creamy egg-yogurt mixture over the squash, gently stirring to coat evenly. Allow the residual heat to thicken the sauce without scrambling the eggs.

  • 6

    Taste and adjust seasonings if needed. Serve immediately for a comforting, healthy twist on carbonara.