NUTRITION

SERVINGS

INGREDIENTS

1 cup Spaghetti Squash (150g)

4 slices Turkey Bacon (112g)

3 ounces Diced Turkey Breast (85g)

1 large Egg (50g)

1/4 cup Low-Fat Milk (60g)

1 tablespoon Grated Parmesan (5g)

1 clove Garlic (3g)

1/4 cup chopped Onion (40g)

1/2 teaspoon Black Pepper

Salt to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove the seeds, and place cut side down on a baking sheet. Roast for about 30-40 minutes until the flesh is tender and easily shredded with a fork.

• 2

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

• 3

  In the same skillet, lightly sauté the chopped onion and minced garlic until soft and fragrant.

• 4

  Add the diced turkey breast to the skillet, warming it through.

• 5

  Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands and add to the skillet.

• 6

  In a small bowl, whisk together the egg, low-fat milk, and grated Parmesan cheese. Pour this mixture over the squash and turkey mixture, tossing continuously on low heat to create a creamy sauce without scrambling the egg.

• 7

  Mix in the chopped turkey bacon, season with salt and black pepper, and stir until everything is evenly coated in the creamy sauce.

• 8

  Serve immediately, garnished with extra Parmesan or fresh herbs if desired.