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 this reimagined carbonara where tender strands of roasted spaghetti squash replace traditional pasta, perfectly complemented by crispy turkey bacon, a trio of fresh eggs, and a touch of parmesan. A drizzle of olive oil and a splash of unsweetened almond milk bring creaminess to every bite, accented with garlic for a hint of aromatic depth.

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NUTRITION

501kcal
Protein
38.5g
Fat
32.6g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g)

3 slices Turkey Bacon (84g)

3 Eggs (150g)

2 tablespoons Parmesan Cheese (10g)

1 teaspoon Olive Oil (5g)

1/4 cup Unsweetened Almond Milk (60g)

1 clove Garlic, minced (3g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out seeds, drizzle with a little olive oil, and season lightly with salt and pepper.

  • 2

    Roast the squash halves, cut-side down on a baking sheet, for 35-40 minutes or until the flesh is tender and can be shredded into strands with a fork.

  • 3

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

  • 4

    In a bowl, whisk together the eggs, unsweetened almond milk, garlic, and grated Parmesan cheese until smooth.

  • 5

    Once the squash is done, use a fork to gently scrape out the strands into a serving bowl. Return the shredded squash to the skillet over low heat and add the turkey bacon.

  • 6

    Slowly pour the egg mixture into the warm squash and bacon, stirring continuously to create a creamy sauce without scrambling the eggs. Heat just until the sauce slightly thickens.

  • 7

    Drizzle with the remaining olive oil, adjust the seasoning with 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

Savor this reimagined carbonara where tender strands of roasted spaghetti squash replace traditional pasta, perfectly complemented by crispy turkey bacon, a trio of fresh eggs, and a touch of parmesan. A drizzle of olive oil and a splash of unsweetened almond milk bring creaminess to every bite, accented with garlic for a hint of aromatic depth.

NUTRITION

501kcal
Protein
38.5g
Fat
32.6g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g)

3 slices Turkey Bacon (84g)

3 Eggs (150g)

2 tablespoons Parmesan Cheese (10g)

1 teaspoon Olive Oil (5g)

1/4 cup Unsweetened Almond Milk (60g)

1 clove Garlic, minced (3g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out seeds, drizzle with a little olive oil, and season lightly with salt and pepper.

  • 2

    Roast the squash halves, cut-side down on a baking sheet, for 35-40 minutes or until the flesh is tender and can be shredded into strands with a fork.

  • 3

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

  • 4

    In a bowl, whisk together the eggs, unsweetened almond milk, garlic, and grated Parmesan cheese until smooth.

  • 5

    Once the squash is done, use a fork to gently scrape out the strands into a serving bowl. Return the shredded squash to the skillet over low heat and add the turkey bacon.

  • 6

    Slowly pour the egg mixture into the warm squash and bacon, stirring continuously to create a creamy sauce without scrambling the eggs. Heat just until the sauce slightly thickens.

  • 7

    Drizzle with the remaining olive oil, adjust the seasoning with salt and pepper if needed, and serve immediately.