NUTRITION

SERVINGS

INGREDIENTS

1 cup Spaghetti Squash (155g)

2 slices Turkey Bacon (28g total)

2 large Eggs (100g total)

1 quarter-cup Parmesan Cheese (28g)

1 clove Garlic (3g)

1 small Onion (70g)

1/2 teaspoon Black Pepper

1 pinch Salt

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle lightly with salt and a bit of oil if desired. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.

• 3

  While the squash roasts, chop the turkey bacon into small pieces. In a skillet over medium heat, sauté the bacon until it becomes crispy. Remove and set aside, leaving a bit of bacon fat in the pan.

• 4

  Dice the small onion and mince the garlic. Sauté them in the skillet with the bacon fat until translucent and fragrant.

• 5

  Once the spaghetti squash is done, use a fork to scrape out the strands into a bowl.

• 6

  In a separate bowl, whisk together the eggs, grated Parmesan, black pepper, and a pinch of salt.

• 7

  Combine the warm spaghetti squash strands with the sautéed garlic and onion, then stir in the crispy turkey bacon.

• 8

  Quickly pour the egg mixture over the warm squash mixture, stirring continuously so the residual heat gently cooks the eggs and creates a creamy sauce without scrambling them.

• 9

  Taste and adjust seasoning if needed. Serve immediately.