YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Enjoy a lighter twist on a classic carbonara featuring tender strands of roasted spaghetti squash tossed with savory turkey bacon, creamy egg and Greek yogurt sauce, and a generous sprinkle of Parmesan. This dish offers a comforting, balanced flavor with a delightful combination of textures that's perfect for a satisfying breakfast, lunch, or dinner.
INGREDIENTS
1 cup cooked Spaghetti Squash (155g)
3 slices Turkey Bacon (84g total)
2 Large Eggs
1/4 cup Nonfat Greek Yogurt (60g)
2 Tbsp Grated Parmesan Cheese (10g)
1/2 tsp Olive Oil
1 Garlic Clove
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove seeds, drizzle a little olive oil and season with salt and pepper, then roast cut side down on a baking sheet for about 35-40 minutes or until tender.
While the squash is roasting, crisp the turkey bacon in a skillet over medium heat until it reaches desired doneness. Remove and crumble into small pieces.
In a bowl, whisk together the eggs, nonfat Greek yogurt, and 1 tablespoon of grated Parmesan cheese. Season with a pinch of salt and pepper.
Once the spaghetti squash is cooked and cool enough to handle, use a fork to scrape out the strands into a large bowl.
Warm the olive oil in a skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute.
Quickly toss the hot spaghetti squash strands with the egg mixture, allowing the residual heat to gently cook the eggs. Stir in the crumbled turkey bacon and remaining Parmesan cheese.
Taste and adjust seasoning if necessary, and serve immediately.