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 healthier twist on traditional carbonara with roasted spaghetti squash, crispy turkey bacon, and a luxuriously creamy sauce made with eggs and nonfat Greek yogurt. This dish delivers balanced flavors and textures for a satisfying meal that’s both comforting and nutrient-rich.

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NUTRITION

422kcal
Protein
33.2g
Fat
25.6g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (75g)

2 large Eggs

1/4 cup Nonfat Greek Yogurt (60g)

1 tablespoon grated Parmesan Cheese (5g)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with a little olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for about 35-40 minutes until tender.

  • 3

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Remove from the heat and chop into bite-sized pieces.

  • 4

    In a small bowl, whisk together the eggs, nonfat Greek yogurt, grated Parmesan cheese, and minced garlic. Season with a pinch of salt and pepper.

  • 5

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

  • 6

    Quickly toss the warm squash strands with the egg and yogurt mixture to allow the residual heat to gently cook the sauce, then mix in the chopped turkey bacon.

  • 7

    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 healthier twist on traditional carbonara with roasted spaghetti squash, crispy turkey bacon, and a luxuriously creamy sauce made with eggs and nonfat Greek yogurt. This dish delivers balanced flavors and textures for a satisfying meal that’s both comforting and nutrient-rich.

NUTRITION

422kcal
Protein
33.2g
Fat
25.6g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

3 slices Turkey Bacon (75g)

2 large Eggs

1/4 cup Nonfat Greek Yogurt (60g)

1 tablespoon grated Parmesan Cheese (5g)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with a little olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for about 35-40 minutes until tender.

  • 3

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Remove from the heat and chop into bite-sized pieces.

  • 4

    In a small bowl, whisk together the eggs, nonfat Greek yogurt, grated Parmesan cheese, and minced garlic. Season with a pinch of salt and pepper.

  • 5

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

  • 6

    Quickly toss the warm squash strands with the egg and yogurt mixture to allow the residual heat to gently cook the sauce, then mix in the chopped turkey bacon.

  • 7

    Adjust seasoning if needed and serve immediately.