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

Experience a modern twist on a classic carbonara with the light, airy strands of spaghetti squash replacing traditional pasta. Infused with savory turkey bacon, blended eggs, Greek yogurt, and a touch of parmesan, this dish delivers creamy comfort without excessive calories. The result is a satisfying and balanced meal that delights with its smoky aroma and velvety texture, making it perfect for breakfast, lunch, or dinner.

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NUTRITION

358kcal
Protein
31g
Fat
18.3g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (~155g)

4 slices Turkey Bacon (~112g)

2 large Eggs (~100g)

1/2 cup Nonfat Greek Yogurt (~120g)

2 tbsp grated Parmesan Cheese (~10g)

1 tsp Olive Oil (~5g)

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat. Add the olive oil and gently sauté the minced garlic until fragrant for about 30 seconds.

  • 2

    Add the turkey bacon slices to the skillet and cook until they are crispy, turning occasionally for even crispiness. Once cooked, remove the bacon and set aside on paper towels.

  • 3

    While the bacon is cooling, gently reheat the cooked spaghetti squash in a microwave or over low heat until warm. Use a fork to shred the flesh into spaghetti-like strands.

  • 4

    In a small bowl, whisk together the eggs, nonfat Greek yogurt, and grated Parmesan cheese. Season the mixture lightly with salt and pepper.

  • 5

    Return the turkey bacon to the skillet (chopped into bite-sized pieces) and add the spaghetti squash. Remove the skillet from the heat to ensure the eggs don't scramble.

  • 6

    Quickly pour the egg and yogurt mixture over the warm squash and bacon, tossing vigorously to coat the squash strands in the creamy sauce.

  • 7

    The residual heat will cook the egg gently, forming a silky carbonara-like sauce. Adjust seasoning with salt and pepper as 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

Experience a modern twist on a classic carbonara with the light, airy strands of spaghetti squash replacing traditional pasta. Infused with savory turkey bacon, blended eggs, Greek yogurt, and a touch of parmesan, this dish delivers creamy comfort without excessive calories. The result is a satisfying and balanced meal that delights with its smoky aroma and velvety texture, making it perfect for breakfast, lunch, or dinner.

NUTRITION

358kcal
Protein
31g
Fat
18.3g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (~155g)

4 slices Turkey Bacon (~112g)

2 large Eggs (~100g)

1/2 cup Nonfat Greek Yogurt (~120g)

2 tbsp grated Parmesan Cheese (~10g)

1 tsp Olive Oil (~5g)

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat. Add the olive oil and gently sauté the minced garlic until fragrant for about 30 seconds.

  • 2

    Add the turkey bacon slices to the skillet and cook until they are crispy, turning occasionally for even crispiness. Once cooked, remove the bacon and set aside on paper towels.

  • 3

    While the bacon is cooling, gently reheat the cooked spaghetti squash in a microwave or over low heat until warm. Use a fork to shred the flesh into spaghetti-like strands.

  • 4

    In a small bowl, whisk together the eggs, nonfat Greek yogurt, and grated Parmesan cheese. Season the mixture lightly with salt and pepper.

  • 5

    Return the turkey bacon to the skillet (chopped into bite-sized pieces) and add the spaghetti squash. Remove the skillet from the heat to ensure the eggs don't scramble.

  • 6

    Quickly pour the egg and yogurt mixture over the warm squash and bacon, tossing vigorously to coat the squash strands in the creamy sauce.

  • 7

    The residual heat will cook the egg gently, forming a silky carbonara-like sauce. Adjust seasoning with salt and pepper as needed and serve immediately.