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 lighter twist on a classic carbonara where roasted spaghetti squash takes the place of pasta, paired with crispy turkey bacon and a velvety egg and Parmesan sauce. This dish delivers satisfying creaminess and smoky flavor with balanced macros to fuel your day.

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NUTRITION

307kcal
Protein
22.6g
Fat
18.8g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash

4 slices Turkey Bacon

1 whole Egg

2 Egg Whites

1/4 cup Grated Parmesan Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove seeds, and place cut-side down on a baking sheet. Roast for about 30-35 minutes until tender.

  • 2

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

  • 3

    In a small bowl, whisk together the whole egg and egg whites. Set aside.

  • 4

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

  • 5

    Quickly mix the hot squash with the egg mixture; the residual heat will gently cook the eggs to form a creamy sauce. Stir in the chopped turkey bacon.

  • 6

    Fold in the grated Parmesan cheese and drizzle with olive oil, mixing well to evenly coat the squash.

  • 7

    Season with salt and freshly ground pepper to taste, then serve immediately for the best texture and flavor.

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 lighter twist on a classic carbonara where roasted spaghetti squash takes the place of pasta, paired with crispy turkey bacon and a velvety egg and Parmesan sauce. This dish delivers satisfying creaminess and smoky flavor with balanced macros to fuel your day.

NUTRITION

307kcal
Protein
22.6g
Fat
18.8g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash

4 slices Turkey Bacon

1 whole Egg

2 Egg Whites

1/4 cup Grated Parmesan Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove seeds, and place cut-side down on a baking sheet. Roast for about 30-35 minutes until tender.

  • 2

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

  • 3

    In a small bowl, whisk together the whole egg and egg whites. Set aside.

  • 4

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

  • 5

    Quickly mix the hot squash with the egg mixture; the residual heat will gently cook the eggs to form a creamy sauce. Stir in the chopped turkey bacon.

  • 6

    Fold in the grated Parmesan cheese and drizzle with olive oil, mixing well to evenly coat the squash.

  • 7

    Season with salt and freshly ground pepper to taste, then serve immediately for the best texture and flavor.