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 lighter twist on a classic carbonara with roasted spaghetti squash, crispy turkey bacon, and a creamy, tangy Greek yogurt sauce enriched by Parmesan cheese. This dish delivers comfort in every forkful, combining smoky, savory notes with a perfectly balanced creaminess for a satisfying meal at any time of day.

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NUTRITION

258kcal
Protein
25.2g
Fat
11.6g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (56g)

2 whole Eggs

1/4 cup Nonfat Greek Yogurt (61g)

1 tbsp grated Parmesan Cheese (5g)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle lightly with olive oil. Place cut-face down on a baking sheet and roast for about 35-40 minutes until tender.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Quickly stir in the turkey bacon and pour the egg-yogurt mixture over the warm spaghetti squash. The residual heat will create a creamy, velvety sauce. Mix thoroughly to combine all the flavors.

  • 6

    Serve immediately, garnished with extra Parmesan or freshly ground pepper if desired.

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 lighter twist on a classic carbonara with roasted spaghetti squash, crispy turkey bacon, and a creamy, tangy Greek yogurt sauce enriched by Parmesan cheese. This dish delivers comfort in every forkful, combining smoky, savory notes with a perfectly balanced creaminess for a satisfying meal at any time of day.

NUTRITION

258kcal
Protein
25.2g
Fat
11.6g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (56g)

2 whole Eggs

1/4 cup Nonfat Greek Yogurt (61g)

1 tbsp grated Parmesan Cheese (5g)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle lightly with olive oil. Place cut-face down on a baking sheet and roast for about 35-40 minutes until tender.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Quickly stir in the turkey bacon and pour the egg-yogurt mixture over the warm spaghetti squash. The residual heat will create a creamy, velvety sauce. Mix thoroughly to combine all the flavors.

  • 6

    Serve immediately, garnished with extra Parmesan or freshly ground pepper if desired.