YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Enjoy a hearty twist on classic carbonara with tender strands of spaghetti squash, crispy turkey bacon, and a luscious creamy sauce enriched with egg, Greek yogurt, and a sprinkle of Parmesan. This dish offers a satisfying balance of flavors and textures, perfect for a nourishing dinner that fuels your body without sacrificing taste.
INGREDIENTS
1 cup cooked Spaghetti Squash (~155g)
4 slices Turkey Bacon (~60g)
1 Large Egg (~50g)
1/4 cup Plain Nonfat Greek Yogurt (~61g)
1 tablespoon Parmesan Cheese (~5g)
2 teaspoons Extra Virgin Olive Oil (~10g)
1 clove Garlic
Pinch Black Pepper
Pinch Salt
PREPARATION
Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, drizzle each half with a little olive oil and a pinch of salt, then place cut-side down on a baking sheet.
Roast the spaghetti squash for about 35-40 minutes or until tender. Once done, use a fork to scrape out the strands into a bowl.
While the squash is roasting, heat a teaspoon of olive oil in a pan over medium heat. Add a minced garlic clove and sauté for about 30 seconds until fragrant.
Add the turkey bacon slices to the pan and cook until they become crispy, about 5-7 minutes. Remove and chop into bite-size pieces.
In a separate bowl, whisk together one large egg, Greek yogurt, Parmesan cheese, a pinch of salt, and black pepper to form a creamy sauce.
Add the roasted spaghetti squash to the pan with the garlic and turkey bacon. Remove the pan from heat, then slowly stir in the egg-yogurt mixture, allowing the residual heat to gently thicken the sauce without scrambling the egg.
Mix well until all the ingredients are evenly combined. Adjust seasoning with salt and pepper if needed.
Serve immediately and enjoy your creamy, satisfying turkey bacon spaghetti squash carbonara.