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 modern twist on the classic carbonara with tender strands of roasted spaghetti squash, crispy turkey bacon, and a luscious, creamy egg and Greek yogurt sauce accented with Parmesan cheese. Perfectly balanced with protein and fresh flavors, it's ideal for breakfast, lunch, or dinner.

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NUTRITION

449kcal
Protein
40g
Fat
25.7g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g)

4 slices Turkey Bacon (140g)

2 large Eggs (100g)

2 tbsp Parmesan Cheese (10g)

2 tbsp Nonfat Greek Yogurt (30g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half, remove the seeds, and drizzle each half with olive oil and a pinch of salt. Roast cut-side down on a baking sheet for about 30-35 minutes until tender.

  • 2

    While the squash roasts, cut the turkey bacon into small pieces and cook in a skillet over medium heat until crispy. Remove and set aside.

  • 3

    In a small bowl, whisk together the eggs, nonfat Greek yogurt, grated Parmesan, a pinch of salt, and freshly ground black pepper.

  • 4

    Once the spaghetti squash is done, use a fork to gently scrape out the strands into a bowl. Add the garlic and mix briefly.

  • 5

    Quickly stir in the warm turkey bacon pieces and then pour the egg mixture over the hot squash, tossing rapidly to create a creamy, lightly cooked sauce without scrambling the eggs.

  • 6

    Adjust seasonings with extra salt and pepper 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 modern twist on the classic carbonara with tender strands of roasted spaghetti squash, crispy turkey bacon, and a luscious, creamy egg and Greek yogurt sauce accented with Parmesan cheese. Perfectly balanced with protein and fresh flavors, it's ideal for breakfast, lunch, or dinner.

NUTRITION

449kcal
Protein
40g
Fat
25.7g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Spaghetti Squash (155g)

4 slices Turkey Bacon (140g)

2 large Eggs (100g)

2 tbsp Parmesan Cheese (10g)

2 tbsp Nonfat Greek Yogurt (30g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half, remove the seeds, and drizzle each half with olive oil and a pinch of salt. Roast cut-side down on a baking sheet for about 30-35 minutes until tender.

  • 2

    While the squash roasts, cut the turkey bacon into small pieces and cook in a skillet over medium heat until crispy. Remove and set aside.

  • 3

    In a small bowl, whisk together the eggs, nonfat Greek yogurt, grated Parmesan, a pinch of salt, and freshly ground black pepper.

  • 4

    Once the spaghetti squash is done, use a fork to gently scrape out the strands into a bowl. Add the garlic and mix briefly.

  • 5

    Quickly stir in the warm turkey bacon pieces and then pour the egg mixture over the hot squash, tossing rapidly to create a creamy, lightly cooked sauce without scrambling the eggs.

  • 6

    Adjust seasonings with extra salt and pepper if needed, and serve immediately.