NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (~60g total)

1 large Egg (50g)

1/4 cup Low-Fat Milk (61g)

2 tbsp Parmesan Cheese (10g)

1 tsp Olive Oil (4.5g)

1/2 small Yellow Onion (40g)

1 clove Garlic (3g)

Pinch Black Pepper

Pinch Salt

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, remove the seeds, drizzle with a little olive oil and season with salt and pepper. Roast face down on a baking sheet for about 35-40 minutes until tender.

• 2

  While the squash roasts, finely dice the yellow onion and mince the garlic. In a small pan, heat a teaspoon of olive oil and sauté the onion and garlic until they become soft and translucent.

• 3

  Cook the turkey bacon slices in a skillet over medium heat until crisp. Remove and let them cool slightly before chopping into bite-sized pieces.

• 4

  In a bowl, whisk together the egg, low-fat milk, Parmesan cheese, and a pinch of black pepper.

• 5

  Once the spaghetti squash is done, use a fork to gently scrape the flesh into spaghetti-like strands. Return the squash strands to a large bowl. Add the sautéed onion and garlic, chopped turkey bacon, and pour the egg mixture over the warm squash. Stir quickly so the heat from the squash gently cooks the egg mixture, forming a creamy sauce. Avoid overcooking to prevent scrambling.

• 6

  Taste and adjust seasoning with salt and black pepper as needed. Serve immediately while warm.