Cowboy Spaghetti

HealthyItalianKid-FriendlyMain CourseTurkey

   Well hello everyone! I just put the kids to bed, so I thought I’d hurry and share this recipe with you all before I unwind for the night. Whew. It’s been a long week. I’m so glad it’s Friday night! I’m so ready for a great and relaxing holiday weekend with my family! : ) 


   I saw this yummy dish on The Food Network’s recipe site! This one comes from our girl Rachel Ray. Love her. Her Cowboy Spaghetti sounded delish, but pretty fattening. It really did’nt fit into my new ‘health’ craze, so I decided to modify it, quite a bit, and it turned out really good. The kiddos loved it, so I was happy.


   Her recipe calls for ground beef, regular bacon, beer and cheddar cheese. I decided to go with some lean ground turkey, turkey bacon and omit the beer. I thought about leaving out the cheese as well, but what’s spaghetti without cheese!? So I added in a little bit of parmasen and part-skim mozzerella. It was perfect!



Cowboy Spaghetti

Adapted from: Rachel Ray

  • 8 oz Whole Wheat Spaghetti noodles

  • 1 pound lean Ground Turkey

  • 4 slices Turkey Bacon, chopped

  • 1/2 tablespoon Olive Oil

  • 1 medium yellow Onion, chopped

  • 3 cloves Garlic, minced

  • Ground Black pepper

  • 1 (14 oz) can Diced Italian Tomotoes

  • 1 (14 oz) can Tomatoe sauce

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons Hot Sauce (optional)

  • 4 Green Onions, chopped

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup part-skim Mozzerella Cheese


Directions:  Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to ‘al dente’ according to package directions.


In a large, deep skillet heat olive oil over medium-high heat. Add in chopped bacon. Cook until crisp, about 5 minutes. Remove bacon from skillet. Set aside.


Add ground turkey to skillet. Crumble it as it browns, 4-6 minutes. Add in yellow onion and garlic. Season meat with salt, pepper, worcestershire and hot sauce. Pour in canned tomatoes, tomatoe sauce and crumbled turkey bacon. Stir and mix together well. Cook until thoroughly heated. About 8-10 minutes.


Divide hot spaghetti noodles evenly among 4 plates. Pour sauce mixture over the top of the noodles. Top each serving with chopped green onion, parmesan and mozzerella cheese! Enjoy : )





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18 thoughts on “Cowboy Spaghetti

  1. I just had to read this because, well, I can’t lie: I love cowboys. 😉 The ingredients sound so yummy – and easy to prepare. Thanks for the lightened-up ingredients. I can see the husband and I really lovin’ this dish.

  2. Great job creating a lightened up version!! This sounds really tasty – you wouldn’t even think of it as a healthier version at all!
    Oh, I’ve also been passing these recipes on to two of my girlfriends at work who are getting “bathing suit ready”. I know they are gonna love this one too 🙂

  3. What a fun and different take on spaghetti! I was watching Racheal Ray the other day and she kept saying, “This dish is so good for you” over and over again. Meanwhile she is throwing a bunch of bacon in a skillet and tons of cream in another. Interesting. LOL.
    Thanks for lightening her dish up, because now I’ll want to make it!

  4. Yum! Thanks for the recipe Holly. My daughter has been after me to make sphagetti for a while now. It’s her favorite dish but since I’ve gone gluten free I haven’t made any. I recently discovered a brand of gluten free pasta so I think I’ll give your recipe a try soon.

  5. You did a really great job making this more healthy for your family. It sounds delicious. I hope you had a great holiday. Blessings…Mary

  6. This was so flavorful! A neat twist on a bolognese. The sauce came out perfect, it was chunky and sweet and the green onions with mozzerella and parmesan was the perfect topping for it! I will make this again, it’s so easy and comforting. Thanks for the healthy twist Holly!!!

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