Spaghetti Squash Burrito Bowl with Guacamole

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A vibrant keto bowl featuring roasted spaghetti squash strands topped with seasoned ground beef, fresh guacamole, and crisp veggies. This mexican-inspired keto (keto, low carb) ready in about 60 minutes blends medium, about 3 lbs spaghetti squash, 85% lean ground beef, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, about 3 lbs spaghetti squash
• 1 lb, 85% lean ground beef
• 2 tbsp olive oil
• 1 small, diced onion
• 2, minced garlic cloves
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large ripe avocado
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro
• 1 cup halved cherry tomatoes
• 1 cup shredded lettuce
• 1/2 cup optional sour cream

Instructions

1. Step 1: Preheat oven to 400°F. Cut 1 medium spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Place cut side down on a baking sheet and roast for 40 minutes until tender.
2. Step 2: While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 diced small onion and sauté for 3-4 minutes until translucent.
3. Step 3: Add 2 minced garlic cloves, 1 lb ground beef, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp black pepper, and 1/2 tsp salt to the skillet. Cook, breaking up the meat, for 8 minutes until browned and cooked through. Remove from heat.
4. Step 4: In a small bowl, mash 1 large ripe avocado with 1 tbsp lime juice, 2 tbsp chopped fresh cilantro, and a pinch of salt until creamy.
5. Step 5: Once the spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large bowl.
6. Step 6: To assemble, divide the spaghetti squash strands among 4 bowls. Top each with 1/4 of the seasoned ground beef, 1/4 cup halved cherry tomatoes, 1/4 cup shredded lettuce, and 2 tbsp guacamole. Add 2 tbsp sour cream if desired. Serve immediately.