Cowboy Spaghetti

Cowboy Spaghetti 8 oz Whole Wheat Spaghetti noodles 1 pound lean Ground Turkey or Beef 4 slices 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 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