YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Savor a lighter twist on a classic carbonara with tender strands of roasted spaghetti squash, crisp turkey bacon, and a velvety, egg-based creamy sauce enriched with a dollop of Greek yogurt and a sprinkle of Parmesan. This dish offers comforting textures and flavors while delivering a balanced nutritional profile perfect for a wholesome meal any time of day.
INGREDIENTS
1.5 cups cooked Spaghetti Squash (~150g)
3 slices Turkey Bacon (~60g)
1 large Egg
Egg Whites from 2 eggs
0.25 cup Non-fat Greek Yogurt (~60g)
2 tablespoons Parmesan Cheese (~10g)
1 teaspoon Olive Oil
1 clove Garlic
Salt & Black Pepper to taste
PREPARATION
Preheat the oven to 400°F. Slice the spaghetti squash in half, remove the seeds, drizzle with a small amount of olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes until tender and strands can be easily scraped out with a fork.
While the squash is roasting, chop the turkey bacon into bite-sized pieces and sauté them in a non-stick pan over medium heat until crispy. Set aside, leaving a little rendered fat in the pan.
Crush the garlic clove and add it to the bacon pan for about 30 seconds until fragrant, then remove from heat.
In a mixing bowl, whisk together the whole egg, egg whites, non-fat Greek yogurt, and Parmesan cheese. Season lightly with salt and pepper.
Once the squash is done, use a fork to scrape out the strands into a bowl. Immediately stir in the warm sautéed bacon and garlic, then pour the egg-yogurt mixture over the hot squash; the residual heat will gently cook the sauce creating a creamy texture.
Mix everything well until the sauce thickens slightly and coats the squash strands evenly.
Adjust seasoning if needed and serve immediately.