Low-Carb Spaghetti Squash Burrito Bowls made with winter squash for a keto-friendly burrito treat. Top these beauties with your favorite toppings for a comforting dinner.
If you a.) love spaghetti squash, b.) enjoy a good burrito situation, c.) enjoy a whole food and/or low-carb lifestyle, or d.) any combination of the aforementioned, then these Spaghetti Squash Burrito Bowls may just be a new household staple for you.
They’re easy to prepare, even easier to adapt, are cheesy, mega flavorful, and packed with nutrients for a cozy, comforting meal that is satisfying and mouth-wateringly delicious!
Spaghetti squash replaces the rice as the base of this burrito bowl adventure for a grain-free, low-carb meal. The spaghetti squash is jam packed with ground beef, grated cheese, and is topped with avocado, green onion and tomato for an ultra flavorful and satisfying yet healthful dinner.
The best part about this concept is you can change it up to your heart’s delight depending on your favorite burrito bowl goodies.
Let’s take a look at the ingredients.
Ingredients for Spaghetti Squash Burrito Bowls:
Spaghetti Squash: Our low-carb (keto and paleo friendly) burrito bowl base is spaghetti squash! Rather than using rice, spaghetti squash provides a filling, tasty base without all the carbs. Spaghetti squash is high in antioxidants and fiber, which helps move digestion along.
Beef: For the ground beef portion of this recipe, we need beef, onion, broth, garlic, tomato paste (skip it if you don’t have it on hand), and chili powder. All put together, this ground beef taco meat is crazy flavorful and delicious! If you like it spicy, add hot sauce, a jalapeno, and/or red pepper flakes.
Cheese: Shredded cheese makes these spaghetti squash burrito bowls crazy tasty, gooey and amazing! I use a combination of cheddar and jack cheeses, but you can pick your favorite melty cheese. Skip the cheese if you’re dairy-free, or follow a paleo/whole30 diet.
Toppings: Tomato, green onion, and avocado! This combination makes a lovely little fresh salsa for our burrito bowls.
Optional Add Ins: Add any of your favorite burrito bowl toppings, like shredded cabbage, black beans, cilantro, and/or any of your favorite hot sauces or salsas. Go wild!
Now that we are familiar with the building blocks, let us build these boats!
How to Make Spaghetti Squash Burrito Bowls:
Begin by roasting the spaghetti squash for 40 to 50 minutes at 400 degrees F, or until squash is very tender and it is easy to pull on the spaghetti strands with a fork. Note: if you’ve never roasted spaghetti squash, you can follow my tutorial on How to Roast Spaghetti Squash.
While the squash is roasting, prepare the ground beef. To do so, heat the oil in a large skillet or pot over medium-high heat. Add the yellow onion and saute, stirring frequently, until translucent, about 5 minutes. Scoot the onions of to the side and add the ground beef. Allow beef to brown 2 minutes per side before breaking it into smaller chunks using a spatula. Add the remaining ingredients and bring to a full boil. Cook, stirring occasionally until much of the water has evaporated and beef is nice and saucy. Season to taste with sea salt.
Chop the tomato, green onion, and avocado and place it in a bowl with the lime juice and sea salt. Toss everything together until combined. Set aside until ready to use.
Once the spaghetti squash has finished roasting, flip them cut-side up. Add desired amount of ground beef and sprinkle with cheese. Place the spaghetti squash back in the oven and bake for 7 to 10 minutes at 350 degrees, until cheese has melted.
Add desired amount of salsa and tomato-avocado topping to the spaghetti squash burrito bowls and serve.
Recipe Adaptations:
- Add cilantro and/or red onion to the tomato-avocado topping.
- Skip the cheese to keep it dairy-free, paleo friendly and whole30 compliant.
- Add black beans if you do them!
- Use your favorite recipe for ground beef taco meat if you have a go-to.
- Swap ground beef for ground turkey or shredded chicken.
More Spaghetti Squash Recipes:
- Chicken Pesto Spaghetti Squash
- Spaghetti Squash Bolognese
- Salmon Bowls with Pesto Spaghetti Squash
- Roasted Garlic Kale Spaghetti Squash with Sun-Dried Tomatoes
- Vegetable Spaghetti Squash Marinara
- Spaghetti Squash Pad Thai
- Garlicky Spaghetti Squash with Chicken Mushrooms and Kale
What will you put in your spaghetti squash burrito bowls?
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Keto Spaghetti Squash Burrito Bowls
Ingredients
Spiced Ground Beef:
- 1 Tbsp avocado oil
- 1 lb ground beef I use 85/15 or 90/10
- 1/2 medium yellow onion finely chopped
- 4 cloves garlic minced
- 1/2 cup beef broth or chicken broth or water
- 2 Tbsp tomato paste
- 2 Tbsp chili powder
- 1/2 tsp sea salt to taste
For the Spaghetti Squash:
- 2 small spaghetti squash roasted
- 1 to 1.5 cups grated cheese
- 1 medium vine-ripened tomato chopped
- 1/2 avocado diced
- 1 green onion chopped
- 1 Tbsp lime juice to taste
Instructions
- Begin by roasting the spaghetti squash for 40 to 50 minutes at 400 degrees F, or until squash is very tender and it is easy to pull on the spaghetti strands with a fork. Note: if you’ve never roasted spaghetti squash, you can follow my tutorial on How to Roast Spaghetti Squash.
- While the squash is roasting, prepare the ground beef. To do so, heat the oil in a large skillet or pot over medium-high heat. Add the yellow onion and sauté, stirring frequently, until translucent, about 5 minutes. Scoot the onions of to the side and add the ground beef. Allow beef to brown 2 minutes per side before breaking it into smaller chunks using a spatula. Add the remaining ingredients and bring to a full boil. Cook, stirring occasionally until much of the water has evaporated and beef is nice and saucy. Season to taste with sea salt.
- Chop the tomato, green onion, and avocado and place it in a bowl with the lime juice and sea salt. Toss everything together until combined. Set aside until ready to use.
- Once the spaghetti squash has finished roasting, flip them cut-side up. Add desired amount of ground beef and sprinkle with cheese. Place the spaghetti squash back in the oven and bake for 7 to 10 minutes at 350 degrees, until cheese has melted.
- Add desired amount of salsa and tomato-avocado topping to the spaghetti squash burrito bowls and serve.
Nutrition
