5 from 3 votes
Keto Spaghetti Squash Burrito Bowls
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!
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
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 salt to taste, sea salt
For the Spaghetti Squash:
- 2 small spaghetti squash roasted
- 1 to 1.5 cups cheese grated
- 1 medium tomato chopped, vine-ripened
- 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.
Cup of Yum
Nutrition Information
Serving
1of 4
Calories
445kcal
(22%)
Carbohydrates
13g
(4%)
Protein
33g
(66%)
Fat
30g
(46%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 445
% Daily Value*
| Serving | 1of 4 | |
| Calories | 445kcal | 22% |
| Carbohydrates | 13g | 4% |
| Protein | 33g | 66% |
| Fat | 30g | 46% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.