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 a classic carbonara with roasted spaghetti squash as a light pasta alternative, crispy turkey bacon, and a creamy sauce made from eggs, Greek yogurt, and a touch of Parmesan. This dish combines comforting textures and rich flavors while keeping the calories and protein neatly balanced.

Try 7 days free, then $12.99 / mo.

NUTRITION

396kcal
Protein
35g
Fat
20.5g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Spaghetti Squash (155g)

3 slices Turkey Bacon (50g)

1 large Egg

2 large Egg Whites

1/4 cup grated Parmesan Cheese (20g)

1/4 cup Non-Fat Greek Yogurt (60g)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the spaghetti squash, remove seeds, and drizzle lightly with a bit of seasoning. Place cut side down on a baking sheet and roast for about 30-40 minutes, until tender.

  • 2

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

  • 3

    In a bowl, whisk together the egg, egg whites, non-fat Greek yogurt, and grated Parmesan cheese until smooth. Season lightly with salt and pepper.

  • 4

    Once the spaghetti squash is done, use a fork to gently scrape out the strands into a bowl.

  • 5

    Quickly pour the warm spaghetti squash strands into the bowl with the egg mixture, stirring continuously to create a creamy sauce without scrambling the eggs.

  • 6

    Fold in the crisp turkey bacon pieces and adjust seasoning as needed before serving.

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 a classic carbonara with roasted spaghetti squash as a light pasta alternative, crispy turkey bacon, and a creamy sauce made from eggs, Greek yogurt, and a touch of Parmesan. This dish combines comforting textures and rich flavors while keeping the calories and protein neatly balanced.

NUTRITION

396kcal
Protein
35g
Fat
20.5g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Spaghetti Squash (155g)

3 slices Turkey Bacon (50g)

1 large Egg

2 large Egg Whites

1/4 cup grated Parmesan Cheese (20g)

1/4 cup Non-Fat Greek Yogurt (60g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Halve the spaghetti squash, remove seeds, and drizzle lightly with a bit of seasoning. Place cut side down on a baking sheet and roast for about 30-40 minutes, until tender.

  • 2

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

  • 3

    In a bowl, whisk together the egg, egg whites, non-fat Greek yogurt, and grated Parmesan cheese until smooth. Season lightly with salt and pepper.

  • 4

    Once the spaghetti squash is done, use a fork to gently scrape out the strands into a bowl.

  • 5

    Quickly pour the warm spaghetti squash strands into the bowl with the egg mixture, stirring continuously to create a creamy sauce without scrambling the eggs.

  • 6

    Fold in the crisp turkey bacon pieces and adjust seasoning as needed before serving.