YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Enjoy a reimagined carbonara that swaps traditional pasta for tender roasted spaghetti squash. Crispy turkey bacon, silky egg and Parmesan mixture, and a dollop of tangy Greek yogurt come together in a warm, creamy sauce with a hint of garlic and olive oil. This comforting dish offers a beautiful balance of textures and flavors, making it a perfect meal for dinner while harmonizing protein and calorie goals.
INGREDIENTS
1 cup cooked Spaghetti Squash (~155g)
4 slices Turkey Bacon (~112g)
2 large Eggs (~100g)
2 tbsp grated Parmesan Cheese (~10g)
1/4 cup Nonfat Greek Yogurt (~59g)
1 tsp Olive Oil (~5g)
1 clove Garlic
Salt and Pepper to taste
1 tbsp Fresh Parsley (optional)
PREPARATION
Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise and remove the seeds.
Drizzle the cut sides lightly with olive oil and season with a pinch of salt and pepper. Place the squash cut side down on a baking sheet and roast for about 35-40 minutes until tender.
While the squash roasts, crisp the turkey bacon in a skillet over medium heat. Once crispy, remove from the pan and crumble into bite-sized pieces.
In a bowl, whisk together the eggs, grated Parmesan cheese, and nonfat Greek yogurt until smooth. Add a pinch of salt, pepper, and minced garlic.
Once the spaghetti squash is done, use a fork to gently scrape out the strands and place them into a large mixing bowl.
Add the crumbled turkey bacon to the squash, then slowly stir in the egg and cheese mixture while the squash is still warm. The residual heat will cook the eggs lightly, creating a creamy sauce.
Taste and adjust seasonings with additional salt, pepper, or a sprinkle of fresh parsley if desired.
Serve immediately and enjoy your creamy, health-conscious twist on a classic carbonara!