Creamy Lemon Parmesan Spaghetti Squash

Savory, a little tangy, and so very filling

I know I just posted a spaghetti squash recipe, but this second experiment was so good, I had to share it with you! Not only does it pack six servings of veggies in one dish, it's also loaded with protein from the Greek yogurt and turkey bacon! Something this healthy shouldn't taste so good. =)
This recipe makes 1/2 a spaghetti squash, which turns out to be around 2 cups, depending on its size. If you want to use the whole squash at once, just double the recipe.

For the "pasta" dish:
- 2 cups cooked spaghetti, or 1/2 cooked spaghetti squash (microwave directions here)
- 1/2 cup frozen California Vegetables, thawed
- 1/4 cup diced red onion
- 1/4 cup sliced tomato
- Garlic powder to taste (or brown minced garlic with the onion)
- Salt and pepper to taste
- Basil to taste
- 3 strips turkey bacon, cooked and cut into pieces
- 1 tbs olive oil

For the sauce:
- 1/2 cup plain greek yogurt
- 1/4 cup grated parmesan cheese
- 1/2 to 1 tsp lemon juice (add to taste)
- 1/4 tsp salt
- 1/4 tsp pepper
- Oregano and Basil to taste
Mix the ingredients together until smooth

Heat the oil in a skillet, and add the onion. Cook on medium heat until soft. Add the spaghetti/squash, veggies, and turkey bacon. Cook until all the ingredients are hot. Turn the heat to low, and stir in the sauce. Season with parmesan cheese and herbs. Enjoy! And try not to wolf it down too fast. ;)



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