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

Savor a twist on classic carbonara featuring roasted spaghetti squash, crisp turkey bacon, and a rich, creamy egg and Parmesan sauce. This dish delivers a delightful harmony of textures and savory flavors with a light yet satisfying finish—perfect for any meal of the day.

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NUTRITION

321kcal
Protein
26.5g
Fat
18.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (approx. 28g each)

2 large Eggs

1/3 cup grated Parmesan Cheese (32g)

1/2 teaspoon Garlic Powder

Salt and Black Pepper (to taste)

1 tablespoon Fresh Parsley (optional)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove seeds, and place cut side down on a baking sheet. Roast until tender, about 30-40 minutes.

  • 2

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

  • 3

    In a small bowl, whisk together the eggs, grated Parmesan cheese, garlic powder, and a pinch of salt and pepper.

  • 4

    When the spaghetti squash is roasted, use a fork to scrape the flesh into spaghetti-like strands and transfer to a mixing bowl.

  • 5

    Quickly add the warm, spaghetti squash to the egg and cheese mixture, stirring vigorously so the residual heat gently cooks the eggs without scrambling them.

  • 6

    Fold in the turkey bacon, adjust seasoning with salt and pepper, and garnish with fresh parsley if desired. 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

Savor a twist on classic carbonara featuring roasted spaghetti squash, crisp turkey bacon, and a rich, creamy egg and Parmesan sauce. This dish delivers a delightful harmony of textures and savory flavors with a light yet satisfying finish—perfect for any meal of the day.

NUTRITION

321kcal
Protein
26.5g
Fat
18.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

2 slices Turkey Bacon (approx. 28g each)

2 large Eggs

1/3 cup grated Parmesan Cheese (32g)

1/2 teaspoon Garlic Powder

Salt and Black Pepper (to taste)

1 tablespoon Fresh Parsley (optional)

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove seeds, and place cut side down on a baking sheet. Roast until tender, about 30-40 minutes.

  • 2

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

  • 3

    In a small bowl, whisk together the eggs, grated Parmesan cheese, garlic powder, and a pinch of salt and pepper.

  • 4

    When the spaghetti squash is roasted, use a fork to scrape the flesh into spaghetti-like strands and transfer to a mixing bowl.

  • 5

    Quickly add the warm, spaghetti squash to the egg and cheese mixture, stirring vigorously so the residual heat gently cooks the eggs without scrambling them.

  • 6

    Fold in the turkey bacon, adjust seasoning with salt and pepper, and garnish with fresh parsley if desired. Serve immediately.