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 lighter twist on a classic carbonara using spaghetti squash, crispy turkey bacon, and a creamy blend of eggs, low fat Greek yogurt, and Parmesan cheese. This dish offers a satisfying mix of textures with tender squash strands and crunchy bacon, all enveloped in a silky, flavorful sauce—a delicious balance for a comforting yet healthier meal.

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NUTRITION

428kcal
Protein
35.2g
Fat
24.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (84g)

2 large Eggs

1/4 cup grated Parmesan Cheese (25g)

2 tablespoons Plain Low-Fat Greek Yogurt (30g)

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half, scoop out the seeds, drizzle lightly with salt and pepper, and place cut-side down on a baking sheet lined with parchment paper. Roast for about 35-40 minutes or until the flesh is tender and easily shredded with a fork.

  • 2

    While the squash roasts, lay the turkey bacon slices on another baking tray. Bake or pan-fry them until crispy, about 10-12 minutes. Once done, crumble into bite-sized pieces.

  • 3

    In a bowl, whisk together the eggs, plain low-fat Greek yogurt, and grated Parmesan cheese until smooth. Mince the garlic clove and stir it into the mixture. Season with a pinch of salt and pepper.

  • 4

    Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands. Transfer the squash to a large bowl.

  • 5

    Quickly pour the egg and yogurt mixture over the hot squash and gently toss to combine; the residual heat will slightly cook the eggs, creating a creamy sauce. Mix in the crumbled turkey bacon.

  • 6

    Adjust seasoning with additional salt and pepper if needed, and serve immediately while warm.

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 lighter twist on a classic carbonara using spaghetti squash, crispy turkey bacon, and a creamy blend of eggs, low fat Greek yogurt, and Parmesan cheese. This dish offers a satisfying mix of textures with tender squash strands and crunchy bacon, all enveloped in a silky, flavorful sauce—a delicious balance for a comforting yet healthier meal.

NUTRITION

428kcal
Protein
35.2g
Fat
24.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (84g)

2 large Eggs

1/4 cup grated Parmesan Cheese (25g)

2 tablespoons Plain Low-Fat Greek Yogurt (30g)

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half, scoop out the seeds, drizzle lightly with salt and pepper, and place cut-side down on a baking sheet lined with parchment paper. Roast for about 35-40 minutes or until the flesh is tender and easily shredded with a fork.

  • 2

    While the squash roasts, lay the turkey bacon slices on another baking tray. Bake or pan-fry them until crispy, about 10-12 minutes. Once done, crumble into bite-sized pieces.

  • 3

    In a bowl, whisk together the eggs, plain low-fat Greek yogurt, and grated Parmesan cheese until smooth. Mince the garlic clove and stir it into the mixture. Season with a pinch of salt and pepper.

  • 4

    Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands. Transfer the squash to a large bowl.

  • 5

    Quickly pour the egg and yogurt mixture over the hot squash and gently toss to combine; the residual heat will slightly cook the eggs, creating a creamy sauce. Mix in the crumbled turkey bacon.

  • 6

    Adjust seasoning with additional salt and pepper if needed, and serve immediately while warm.