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 reinvented carbonara featuring tender roasted spaghetti squash ribbons tossed with crispy turkey bacon, a silky egg and Greek yogurt sauce, and a sprinkle of Parmesan cheese. This dish balances creamy textures with savory, smoky notes and a fresh finish from garlic and parsley.

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NUTRITION

397kcal
Protein
35.3g
Fat
22g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

5 slices Turkey Bacon (100g)

1 large Egg (50g)

1/4 cup grated Parmesan Cheese (25g)

2 tbsp Light Greek Yogurt (30g)

1 clove Garlic

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half and remove the seeds.

  • 2

    Roast the spaghetti squash halves face down on a baking sheet for about 35-40 minutes until tender.

  • 3

    While the squash cooks, crisp the turkey bacon in a skillet over medium heat until it becomes nicely browned, then chop into bite-size pieces.

  • 4

    In a bowl, whisk together the egg, light Greek yogurt, and grated Parmesan cheese. Add a pinch of salt and pepper.

  • 5

    Once the squash is done, use a fork to scrape out the strands into a bowl. Add in the chopped garlic and mix gently.

  • 6

    Combine the turkey bacon with the spaghetti squash, then pour the creamy egg mixture over the top, stirring quickly to create a silky sauce without scrambling the egg.

  • 7

    Garnish with fresh parsley, adjust seasoning 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 reinvented carbonara featuring tender roasted spaghetti squash ribbons tossed with crispy turkey bacon, a silky egg and Greek yogurt sauce, and a sprinkle of Parmesan cheese. This dish balances creamy textures with savory, smoky notes and a fresh finish from garlic and parsley.

NUTRITION

397kcal
Protein
35.3g
Fat
22g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

5 slices Turkey Bacon (100g)

1 large Egg (50g)

1/4 cup grated Parmesan Cheese (25g)

2 tbsp Light Greek Yogurt (30g)

1 clove Garlic

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half and remove the seeds.

  • 2

    Roast the spaghetti squash halves face down on a baking sheet for about 35-40 minutes until tender.

  • 3

    While the squash cooks, crisp the turkey bacon in a skillet over medium heat until it becomes nicely browned, then chop into bite-size pieces.

  • 4

    In a bowl, whisk together the egg, light Greek yogurt, and grated Parmesan cheese. Add a pinch of salt and pepper.

  • 5

    Once the squash is done, use a fork to scrape out the strands into a bowl. Add in the chopped garlic and mix gently.

  • 6

    Combine the turkey bacon with the spaghetti squash, then pour the creamy egg mixture over the top, stirring quickly to create a silky sauce without scrambling the egg.

  • 7

    Garnish with fresh parsley, adjust seasoning if needed, and serve immediately.