This Healthy Scallop Spaghetti Squash Carbonara is made with turkey bacon, peppers and mushrooms with a delicious cream sauce.
Step 1 Preheat oven to 450 F. Cut spaghetti squash in half. If they are too hard, you can microwave them whole for 1-2 minutes to soften them until they are easier to cut.
Step 2 On a baking sheet lined with parchment paper, place spaghetti squash face down after covering them with olive oil. Season with salt and pepper and cook in the oven for 30 minutes. Meanwhile, heat olive oil in a large frying pan on med-high heat. Cook turkey bacon for 4-5 minutes until slightly crispy. Remove from heat.
Storing and Reheating To store any leftovers, place the room temperature spaghetti squash dish into an airtight container. Since this recipe includes scallops, you will not want to store it for any longer than 3 days. If you want to ensure your dish is as fresh as possible, store the spaghetti squash without any scallops and make them fresh the day of. When ready to enjoy the leftovers, reheat the spaghetti squash in the oven at 350 degrees until it is fully warmed up.