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Low Carb Cowboy Spaghetti Recipe

Felesha Bell
Hubby really loved this Low Carb Cowboy Spaghetti Recipe along with the addition of the sour cream.
5 from 3 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Easy
Cuisine American
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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!
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