This Low Carb Cowboy Spaghetti Recipe loaded with beef, bacon, cheese and sour cream is comfort food at it’s best without all of the guilt!!
I have such a high tolerance for spicy food so when I try something that one person deems as spicy, I kind of give them the side eye when I’m underwhelmed by the spice level. I’ve read that continued exposure to spicy foods at a young age could cause nerve endings to die off. WHAT?!?!?! Again, I blame that Aunt of mine who put me on spicy foods at the ripe age of 4. Yep! It’s always been an innate desire of mine since preschool! SPICE IS NICE if you will!! Thank you Auntee Gail! 🙂
Have you tried Cowboy Spaghetti before? I read that it should be a bit on the spicy side but when I tried out the recipe, I felt it needed a bit more spice. Go figure! This Low Carb Cowboy Spaghetti Recipe is the perfect comfort dish without the traditional spaghetti bed that loads up the carbs. Look it even appears to be spaghetti, right??? It’s definitely hits the spot. Hubby really loved this Low Carb Cowboy Spaghetti Recipe along with the addition of the sour cream. And personally, I couldn’t stop eating it because it’s pretty close to guilt free in my opinion. Hope you’ll try this delicious Low Carb Spaghetti Recipe as it will not disappoint!!
And just like this Low Carb Cowboy Spaghetti Recipe needs even more spice to make it nice, the condition of our world is in desperate need of the Love of God. Our goals as Christians should be to spice things up in this world daily with God’s unchanging LOVE. So how will you spice things up with your Love seed today? Matthew 5:13-16. Say Grace and enjoy!!
- 2 small spaghetti squash (about 1 lb. each) or 1 large spaghetti squash (2 lbs.)
- olive oil, for drizzling
- Kosher Salt
- 8 slices thick cut bacon
- 1 lb. ground sirloin
- 2 medium leeks, greens removed and chopped
- 4 garlic cloves, minced
- 1 tsp. kosher salt
- ½ tsp. ground black pepper
- ½ tsp. crushed pepper
- 2 tsp.hot sauce
- 2 T. Worcestershire sauce
- ½ cup ale
- 1 (8 oz.) can tomato sauce
- 1 (14 oz.) can diced fire roasted tomatoes
- 8 oz. sharp cheddar
- 4 green onions, chopped
- Cut spaghetti squash in half (width wise) and scoop out the seeds. Cutting them along the width will produce long spaghetti strands.
- Brush olive oil on the cut sides of each half and sprinkle liberally with salt. Place the squash halves face down on a parchment lined sheet pan.
- Roast in 425 degree oven for about 30-35 minutes or until tender when pierced with a fork.
- Allow to cool and remove the spaghetti strands with a fork.
- Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon from the skillet and drain off the excess grease, except a tablespoon.
- Chop the bacon into small pieces. Set aside.
- Add the ground sirloin, leeks, salt and pepper to the bacon grease and cook until browned. Add the garlic and stir.
- Add hot sauce and Worcestershire. Combine well.
- Add the ale to the mixture and stir well.
- Add tomato sauce and tomatoes and cook for about 10 minutes so the flavors can meld.
- Stir in half of the bacon. Taste and season with more salt and pepper, if needed.
- Plate spaghetti squash and top with the beef mixture.
- Top with the cheese, remaining bacon, sour cream and green onions. Say Grace and enjoy!
Adapted from Rachel Ray