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 reinvented carbonara featuring tender strands of roasted spaghetti squash in place of pasta, generously combined with crispy turkey bacon and enveloped in a luscious, egg-based creamy sauce accented with sharp parmesan and a hint of garlic and onion. This dish marries classic comfort with a lighter twist, perfect for a satisfying and balanced meal.

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NUTRITION

387kcal
Protein
32.6g
Fat
22.2g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

4 slices Turkey Bacon (80g)

1 large Egg (50g)

1 ounce grated Parmesan Cheese (28g)

1/4 cup Low-Fat Milk (60g)

1 clove Garlic (3g)

1/4 medium Onion (25g)

1 tbsp Fresh Parsley (3g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove the seeds, and place cut-side down on a baking sheet. Roast until tender, about 30-35 minutes.

  • 2

    While the squash roasts, heat a skillet over medium heat and add the turkey bacon. Cook until crispy, then remove, let cool slightly, and chop into bite-sized pieces.

  • 3

    In a small bowl, whisk together the egg, low-fat milk, and grated parmesan cheese. Set aside.

  • 4

    Finely mince the garlic and chop the onion. In a separate pan, lightly sauté the garlic and onion until fragrant and translucent.

  • 5

    Once the spaghetti squash is done, use a fork to scrape out strands into a large bowl. Add the crispy turkey bacon and sautéed garlic and onion.

  • 6

    Quickly stir in the egg mixture into the warm squash and bacon, tossing rapidly so the residual heat gently cooks the egg, creating a creamy sauce. Season with salt and pepper to taste.

  • 7

    Garnish with fresh parsley 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

Savor a reinvented carbonara featuring tender strands of roasted spaghetti squash in place of pasta, generously combined with crispy turkey bacon and enveloped in a luscious, egg-based creamy sauce accented with sharp parmesan and a hint of garlic and onion. This dish marries classic comfort with a lighter twist, perfect for a satisfying and balanced meal.

NUTRITION

387kcal
Protein
32.6g
Fat
22.2g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash (155g)

4 slices Turkey Bacon (80g)

1 large Egg (50g)

1 ounce grated Parmesan Cheese (28g)

1/4 cup Low-Fat Milk (60g)

1 clove Garlic (3g)

1/4 medium Onion (25g)

1 tbsp Fresh Parsley (3g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise, remove the seeds, and place cut-side down on a baking sheet. Roast until tender, about 30-35 minutes.

  • 2

    While the squash roasts, heat a skillet over medium heat and add the turkey bacon. Cook until crispy, then remove, let cool slightly, and chop into bite-sized pieces.

  • 3

    In a small bowl, whisk together the egg, low-fat milk, and grated parmesan cheese. Set aside.

  • 4

    Finely mince the garlic and chop the onion. In a separate pan, lightly sauté the garlic and onion until fragrant and translucent.

  • 5

    Once the spaghetti squash is done, use a fork to scrape out strands into a large bowl. Add the crispy turkey bacon and sautéed garlic and onion.

  • 6

    Quickly stir in the egg mixture into the warm squash and bacon, tossing rapidly so the residual heat gently cooks the egg, creating a creamy sauce. Season with salt and pepper to taste.

  • 7

    Garnish with fresh parsley and serve immediately.