Spaghetti is a hearty and tasty meal. This Bacon Beef Spaghetti is more than savory, it is packed with protein. This simple sauce transforms a few ingredients into a vehicle of vitamins and minerals. This Bacon Beef Spaghetti is a great option for meal prep or as a stand-alone dish.

If you are a spaghetti lover this 30-minute spaghetti will be a great option as well.

This Bacon Beef Spaghetti is inspired by the Amatriciana Pasta. This Italian dish originated right outside of Rome and consists of a sauce made with pork belly, onions, and tomatoes. The recipe varies from family to family, but that is it in a nutshell. My mom always prepared it for me when I was growing up.

The good news is that this Bacon Beef Spaghetti is paleo and keto friendly. We make it from scratch with good ingredients. All of which are nutrient dense. I used ground venison in mine, but you can use ground beef. I recommend using lean ground beef since you will be adding bacon. About the bacon, I used uncured bacon. This type has a better taste and it also contains fewer ingredients than regular bacon.

This is a paleo dish and paleo is healthy. Right? Then why is there bacon?

Well, bacon is for the flavor which is number one when it comes to sticking with your diet and goals. Bacon is actually a decent source of minerals such as selenium and phosphorus. Be aware however this doesn’t mean that you can eat all the bacon in the world, it is still a very calorie dense food.

This Bacon Beef Spaghetti packs some minerals and vitamins. Not to mention the protein content. These are the macros for this dish:

Calories: 320

Fats: 18

Carbs: 5

Protein: 29

With an excellent caloric content, this Beef Bacon Spaghetti packs a punch as far as protein and healthy fats go. If you would like to have it be fewer calories, simply choose a lump of leaner ground meat or use turkey bacon. I recommend eating within 4 days.

I hope you enjoy!





Bacon Beef Spaghetti (Paleo, Keto) Ingredients 2 lb of ground venison or beef

0.5 lb of uncured bacon or turkey bacon

1 medium spaghetti squash (3-4 lbs)

1 onion

1 garlic cloves

3 fresh basil leaves or 3 tbsp of basil paste

1 – 28 oz can of crushed tomatoes

3 tbsp of balsamic vinegar

2 tablespoon of olive oil (optional)

Salt and Pepper to taste Directions Set oven to 350 degrees Fahrenheit.

Cut the squash in half long way.

Set on a pan with the insides face up and drizzle some olive oil on top.

Place in oven and bake for 30 minutes.

While the squash cooks…

Set the pan to medium-low heat and coat it lightly with olive oil if using.

Grab the bacon and cut into thin strips.

Place on pan and let cook for about 3 to 5 minutes.

Chop the onion and garlic.

Toss these in the pan and cook for about 3 minutes.

Then place ground beef for about 15-20 minutes or until fully cooked.

Dump in the crushed tomatoes.

Add the basil leaves or basil paste and the balsamic vinegar to the sauce.

Let simmer for about 5 minutes.

Add salt and pepper to taste.

Remove squash from oven and carefully shred insides with a fork.

Serve in a bowl and enjoy!

As Always, Stay Real!