Spaghetti Squash Burrito Bowls (Keto)

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.

Spaghetti Squash Burrito Bowls with ground beef, cheese, tomatoes, avocado and more. An easy, healthy low-carb, keto dinner recipe.

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!

Keto Spaghetti Squash Burrito Bowls with ground beef, cheese, avocado and more - a low-carb, nutritious dinner recipe.

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.

Keto Low-Carb Burrito Bowls with spaghetti squash, ground beef, cheese, avocado and more!

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!

Spaghetti Squash Burrito Bowls with Ground Beef, avocado, cheese, tomato and more for a healthy dinner recipe

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.

spaghetti squash burrito bowls - roast the spaghetti squash first

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.

How to make spaghetti squash burrito bowls

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.

Spaghetti Squash stuffed with ground beef

Spaghetti Squash stuffed with ground beef and sprinkled with cheese

Spaghetti Squash stuffed with ground beef with melted cheese

Add desired amount of salsa and tomato-avocado topping to the spaghetti squash burrito bowls and serve.

Keto Spaghetti Squash Burrito Bowls with ground beef and avocado

Keto Spaghetti Squash Burrito Bowls with ground beef and avocado

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:

Low-Carb Burrito Bowls made keto friendly with spiced ground beef, avocado, tomato, cheese, and green onion

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 @TheRoastedRoot on Instagram!

Keto Spaghetti Squash Burrito Bowls

Course: Main Course
Cuisine: American
Keyword: avocado, beef, dinner, healthy, keto, low-carb, spaghetti squash
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 4 servings
Calories: 445 kcal
Author: Julia

Keto Spaghetti Squash Burrito Bowls with spiced ground beef, avocado and tomato for a low-carb dinner recipe

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Ingredients

Spiced Ground Beef:

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Add desired amount of salsa and tomato-avocado topping to the spaghetti squash burrito bowls and serve.

Nutrition Facts
Keto Spaghetti Squash Burrito Bowls
Amount Per Serving (1 of 4)
Calories 445 Calories from Fat 270
% Daily Value*
Fat 30g46%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 5g6%
Protein 33g66%
* Percent Daily Values are based on a 2000 calorie diet.

Spaghetti Squash Burrito Bowls - low-carb burrito bowls with spiced ground beef, avocado, tomato, and cheese - a healthy, delicious dinner recipe

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