Bacon Leek Spaghetti Squash

Bacon Leek Spaghetti Squash


  • - 1 Spaghetti Squash
  • - ½ lb. Bacon, sliced into small pieces
  • - 1 Leek, sliced
  • - 1 lb. Ground Beef
  • - 1/8 cup Coconut Milk
  • - 1 fresh diced Tomato or a handful of halved Cherry Tomatoes

  • Method:

      Heat oven to 425 degrees. Cut spaghetti squash in half and remove seeds. Place in an oven-safe dish face down and add 1 inch of water. Bake for 45 minutes - 1 hour, until softened. Remove from oven, and allow to cool.

      Meanwhile, in a Dutch oven, cook bacon until grease starts to release. Add leeks and cook until bacon is mostly done and leeks are fragrant. Add ground beef and stir to break up beef so that it cooks through and blends with the bacon and leeks. Once beef is cooked, stir in 1/8 cup of coconut milk to make the consistency slightly saucy. Remove cooled spaghetti squash from shell with a fork. Layer bacon-leek-beef mix over spaghetti squash and garnished with diced tomatoes.