YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Enjoy a playful twist on the classic carbonara using roasted spaghetti squash, crispy turkey bacon, and a rich yet light creamy sauce derived from eggs and nonfat Greek yogurt. This dish provides a satisfying balance of protein and flavor with a hint of garlic and Parmesan, making it perfect for any meal.
INGREDIENTS
1.5 cups cooked Spaghetti Squash (approx 150g)
3 slices Turkey Bacon
3 large Eggs
1/4 cup Nonfat Greek Yogurt
2 tbsp grated Parmesan Cheese
1 tsp Olive Oil
1 clove Garlic
Salt and Pepper, to taste
PREPARATION
Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, discard the seeds, brush the flesh with a teaspoon of olive oil, and season lightly with salt and pepper.
Place the squash halves cut side down on a baking sheet and roast for about 35-40 minutes, or until tender and easily shredded with a fork.
While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Remove and crumble into bite-sized pieces.
Mince the garlic and lightly sauté it in the same skillet with a splash of olive oil for about 1 minute to infuse flavor.
In a bowl, whisk together the eggs, nonfat Greek yogurt, and grated Parmesan cheese until smooth.
Once the spaghetti squash is roasted, use a fork to shred the flesh into strands. Return the shredded squash to the skillet with the garlic.
With the heat off or on very low, pour in the egg and yogurt mixture, stirring quickly to create a creamy sauce without scrambling the eggs. The residual heat will gently cook the eggs.
Fold in the crumbled turkey bacon, mix well, and season with additional salt and pepper if needed.
Serve immediately while warm, enjoying the creamy texture and satisfying flavor profile of this unique carbonara twist.