YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Enjoy a fresh twist on a classic carbonara with tender spaghetti squash strands combined with crispy turkey bacon, a silky egg and creamy nonfat Greek yogurt sauce, accented by a sprinkle of Parmesan and seasonings. This dish offers a lighter take without skimping on flavor—perfect for a wholesome meal at breakfast, lunch, or dinner.
INGREDIENTS
1 cup cooked Spaghetti Squash
4 slices Turkey Bacon
1 large Egg
1/3 cup Nonfat Greek Yogurt
2 tbsp Grated Parmesan Cheese
1 tsp Olive Oil
1/2 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat a large skillet over medium heat and add the olive oil.
Add the turkey bacon slices and cook until crispy, then transfer them to a paper towel-lined plate to drain.
In the same skillet, add the cooked spaghetti squash strands and warm them through, stirring occasionally.
In a small bowl, whisk together the egg, nonfat Greek yogurt, garlic powder, and a pinch of salt and pepper.
Crumble the cooked turkey bacon and add it back to the skillet with the squash. Remove the skillet from the heat.
Pour the egg-yogurt mixture over the warm squash and bacon, stirring quickly to create a creamy sauce without scrambling the egg.
Sprinkle the grated Parmesan cheese over the mixture and stir gently until well combined.
Taste and adjust the seasoning with additional salt and pepper if needed, then serve immediately.