Keto Spaghetti Squash Burrito Bowls

Name: Keto Spaghetti Squash Burrito Bowls
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 Tbsp avocado oil; 1 lb ground beef; 1/2 medium yellow onion; 4 cloves garlic; 1/2 cup beef broth; 2 Tbsp tomato paste; 2 Tbsp chili powder; 1/2 tsp sea salt; 2 small spaghetti squash; 1 to 1.5 cups grated cheese; 1 medium vine-ripened tomato; 1/2 avocado; 1 green onion; 1 Tbsp lime juice

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4 servings
Calories
445 kcal
Course
Main Course
Cuisine
American

Keto Spaghetti Squash Burrito Bowls

Winston Blankenship

Report

Keto Spaghetti Squash Burrito Bowls with spiced ground beef, avocado and tomato for a low-carb dinner recipe. Top them with your favorite toppings like salsa, sour cream or hot sauce for a delicious meal!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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.