Keto Spaghetti Squash Burrito Bowls Recipe

A low-carb dinner recipe: seasoned ground beef, avocado, and tomato in keto spaghetti squash burrito bowls. For a tasty lunch, add salsa, sour cream, or hot sauce! 

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

Ingredient

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1

Roast the spaghetti squash at 400 degrees F for 40–50 minutes until soft and easy to fork. If you've never roasted spaghetti squash, see my tutorial. 

Direction

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2

While squash roasts, prepare ground beef. Heat oil in a big skillet or pot over medium-high heat. Stir regularly until the yellow onion cooks until transparent, about 5 minutes. 

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3

Move the onions aside and add the ground beef. Brown meat for 2 minutes per side before spatula-breaking it into chunks. Add the other ingredients and boil well. 

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4

Make beef saucy by stirring occasionally until most of the water evaporates. Season with sea salt to taste. 

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5

Put the chopped tomato, green onion, and avocado in a bowl with lime juice and sea salt. Mix everything. Reserve until usage. 

Turn the spaghetti squash cut-side up after roasting. Sprinkle cheese and ground meat as desired.  

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6

Return spaghetti squash to oven and bake until cheese melts, 7–10 minutes at 350 degrees.

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7

Serve salsa and tomato-avocado-topped spaghetti squash burrito bowls.  

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Also See

Serve salsa and tomato-avocado-topped spaghetti squash burrito bowls.