Low Carb Cowboy Spaghetti Recipe
Hubby really loved this Low Carb Cowboy Spaghetti Recipe along with the addition of the sour cream.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
- 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
- 1/2 tsp. ground black pepper
- 1/2 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!