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

Enjoy a light yet satisfying twist on a classic carbonara, featuring tender roasted spaghetti squash tossed with crispy turkey bacon, a silky blend of egg and Greek yogurt, and a touch of Parmesan. This dish delivers a burst of creamy flavor and a comforting texture with every bite, making it a perfect meal for any time of day.

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NUTRITION

237kcal
Protein
24g
Fat
8.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g, cooked)

4 slices Turkey Bacon (approx. 112g total)

1 large Egg

1 Egg White (from one egg)

1/3 cup Plain Non-fat Greek Yogurt (80g)

1 tbsp Grated Parmesan Cheese

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half, remove the seeds, and drizzle lightly with salt and pepper. Place cut side down on a baking sheet and roast for about 30-35 minutes until tender.

  • 2

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

  • 3

    In a small bowl, whisk together the whole egg, egg white, Greek yogurt, garlic powder, salt, and black pepper until smooth.

  • 4

    Once the spaghetti squash is roasted, use a fork to gently scrape out the strands, resembling spaghetti. Transfer the strands to a large mixing bowl.

  • 5

    Quickly add the warm turkey bacon and drizzle the egg-yogurt mixture over the squash strands. Toss immediately so that the heat from the squash slightly cooks the egg mixture and forms a creamy sauce.

  • 6

    Sprinkle grated Parmesan cheese over the dish and give it a final toss. Adjust 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

Enjoy a light yet satisfying twist on a classic carbonara, featuring tender roasted spaghetti squash tossed with crispy turkey bacon, a silky blend of egg and Greek yogurt, and a touch of Parmesan. This dish delivers a burst of creamy flavor and a comforting texture with every bite, making it a perfect meal for any time of day.

NUTRITION

237kcal
Protein
24g
Fat
8.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g, cooked)

4 slices Turkey Bacon (approx. 112g total)

1 large Egg

1 Egg White (from one egg)

1/3 cup Plain Non-fat Greek Yogurt (80g)

1 tbsp Grated Parmesan Cheese

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half, remove the seeds, and drizzle lightly with salt and pepper. Place cut side down on a baking sheet and roast for about 30-35 minutes until tender.

  • 2

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

  • 3

    In a small bowl, whisk together the whole egg, egg white, Greek yogurt, garlic powder, salt, and black pepper until smooth.

  • 4

    Once the spaghetti squash is roasted, use a fork to gently scrape out the strands, resembling spaghetti. Transfer the strands to a large mixing bowl.

  • 5

    Quickly add the warm turkey bacon and drizzle the egg-yogurt mixture over the squash strands. Toss immediately so that the heat from the squash slightly cooks the egg mixture and forms a creamy sauce.

  • 6

    Sprinkle grated Parmesan cheese over the dish and give it a final toss. Adjust seasoning with salt and pepper if needed, and serve immediately.