Keto Spaghetti Squash Burrito Bowls Recipe

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Keto Spaghetti Squash Burrito Bowls Recipe ;-Winter squash is used to make low-carb spaghetti squash burrito bowls, which are a keto-friendly approach to the traditional burrito. For a dinner that will bring you comfort, top these lovely pastries with the toppings of your choice.

Keto Spaghetti Squash Burrito Bowls Recipe



Ingredients for Spaghetti Squash Burrito Bowls:

1 . Spaghetti Squash

  • Our low-carb burrito bowl base is spaghetti squash, which is also suitable for ketogenic and paleo diets. As an alternative to rice, spaghetti squash can serve as a satisfying and flavorful base that is free of all the carbohydrates.
  • The high levels of antioxidants and fiber that are found in spaghetti squash contribute to the acceleration of digestion.


2 . Beef

  • All of the following ingredients are required for the ground beef component of this recipe: beef, onion, broth, garlic, tomato paste (you can skip this step if you do not have any on hand), and chili powder.
  • When all is considered, this taco meat made from ground beef is incredibly flavorful and delicious. Hot sauce, a jalapeno, and/or red pepper flakes can be added to the dish if you prefer it to be spicy.



3 . Cheese

  • These spaghetti squash burrito bowls are incredible, gooey, and crazily delicious because to the shredded cheese that is used. I use a mixture of cheddar and jack cheeses, but you are free to choose the melty cheese that you consider to be your favorite.
  • Avoid cheese if you are avoiding dairy products or if you are following a paleo or whole30 diet.


4 . Toppings

  • Avocado, tomato, and green onion to name a few! We use this mixture to generate a delightfully fresh salsa that we can serve with our burrito bowls.



Optional Add Ins

  • You can top your burrito bowl with any of your preferred toppings, such as shredded cabbage, black beans, cilantro, and/or any of your preferred salsas or hot sauces. Have a wild time!

How to Make Spaghetti Squash Burrito Bowls:

  • To begin, roast the spaghetti squash at a temperature of 400 degrees Fahrenheit for forty to fifty minutes, or until the squash is very tender and it is easy to pull on the spaghetti threads with a fork.
  •  If you have never roasted spaghetti squash before, you may learn how to do so by following the instructions in my lesson on how to roast asparagus.
  • It is recommended to bake the spaghetti squash before making burrito bowls made with it.
  • While you are roasting the squash, you should get the ground beef preparing. The oil should be heated in a large saucepan or skillet over medium-high heat in order to do this. For around five minutes, add the yellow onion and sauté it while tossing it regularly until it becomes translucent.
  • The onions should be moved to the side, and then the ground beef should be added. Before using a spatula to split the beef into smaller chunks, you should first allow it to brown for two minutes on each side.
  • Once the additional ingredients have been added, bring the mixture to a boil. Stir the beef occasionally while it is cooking until a significant amount of the water has evaporated and the steak is lovely and saucy. Salt from the sea should be added to taste.
  • A guide to making burrito bowls out of spaghetti squash
  • Prepare the avocado, tomato, and green onion by chopping them and placing them in a bowl along with the lime juice and the table salt. Combine all of the ingredients by tossing them together. Hold back until you are ready to use it.
  • Turn the spaghetti squash over with the cut side facing up after the roasting process is complete. Put in the necessary quantity of ground beef, and then sprinkle some cheese on top.
  • When the cheese has melted, return the spaghetti squash to the oven and bake it for seven to ten minutes at a temperature of three hundred and fifty degrees. An assortment of spaghetti squash filled with ground meat
  • Cheese-topped spaghetti squash that has been packed with ground meat and topped with tomatoes.
  • A spaghetti squash that has been packed with ground beef and cheese that has melted.
    Place the spaghetti squash burrito bowls on a serving platter and then top them with the proper quantity of salsa and tomato-avocado topping.



  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.
    While squash roasts, prepare ground beef. Heat oil in a big skillet or pot over medium-high heat.
  2. Stir regularly until the yellow onion cooks until transparent, about 5 minutes. Move the onions aside and add the ground beef. Brown meat for 2 minutes per side before spatula-breaking it into chunks.
  3. Add the other ingredients and boil well. Make beef saucy by stirring occasionally until most of the water evaporates. Season with sea salt to taste.
  4. Put the chopped tomato, green onion, and avocado in a bowl with lime juice and sea salt. Mix everything. Reserve until usage.
  5. Turn the spaghetti squash cut-side up after roasting. Sprinkle cheese and ground meat as desired. Return the spaghetti squash to the oven and bake for 7–10 minutes at 350 degrees until cheese melts. Serve spaghetti squash burrito bowls with salsa and tomato-avocado topping.





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