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 tender strands of roasted spaghetti squash, crispy turkey bacon, and a creamy sauce enriched with Greek yogurt and egg, finished off with a hint of Parmesan and fresh herbs. This dish offers robust flavor and delightful texture contrasts, making it a satisfying meal any time of day.

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NUTRITION

349kcal
Protein
34.8g
Fat
14.7g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (approx. 28g total)

1 large Whole Egg

1 large Egg White

1/2 cup Nonfat Greek Yogurt (120g)

1 tbsp Parmesan Cheese (5g)

A pinch each of Black Pepper and Salt

1 dash Garlic Powder

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise, remove seeds, and drizzle lightly with salt. Place cut sides down on a baking sheet and roast for 35-40 minutes until tender.

  • 2

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crisp. Remove and crumble it once cooled slightly.

  • 3

    In a mixing bowl, whisk together the whole egg, egg white, nonfat Greek yogurt, garlic powder, a pinch of salt, and black pepper until well combined.

  • 4

    Once the squash is done, use a fork to scrape out the strands into a bowl. Return the squash strands to the skillet over low heat.

  • 5

    Pour the egg and yogurt mixture over the squash and toss gently over low heat to warm the sauce without scrambling the egg. Stir in the crumbled turkey bacon.

  • 6

    Remove from heat and sprinkle Parmesan cheese and fresh parsley. Serve immediately and enjoy this creamy, flavorful carbonara twist.

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 tender strands of roasted spaghetti squash, crispy turkey bacon, and a creamy sauce enriched with Greek yogurt and egg, finished off with a hint of Parmesan and fresh herbs. This dish offers robust flavor and delightful texture contrasts, making it a satisfying meal any time of day.

NUTRITION

349kcal
Protein
34.8g
Fat
14.7g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (approx. 28g total)

1 large Whole Egg

1 large Egg White

1/2 cup Nonfat Greek Yogurt (120g)

1 tbsp Parmesan Cheese (5g)

A pinch each of Black Pepper and Salt

1 dash Garlic Powder

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise, remove seeds, and drizzle lightly with salt. Place cut sides down on a baking sheet and roast for 35-40 minutes until tender.

  • 2

    While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crisp. Remove and crumble it once cooled slightly.

  • 3

    In a mixing bowl, whisk together the whole egg, egg white, nonfat Greek yogurt, garlic powder, a pinch of salt, and black pepper until well combined.

  • 4

    Once the squash is done, use a fork to scrape out the strands into a bowl. Return the squash strands to the skillet over low heat.

  • 5

    Pour the egg and yogurt mixture over the squash and toss gently over low heat to warm the sauce without scrambling the egg. Stir in the crumbled turkey bacon.

  • 6

    Remove from heat and sprinkle Parmesan cheese and fresh parsley. Serve immediately and enjoy this creamy, flavorful carbonara twist.