Spaghetti Squash Burrito Bowl with Guacamole
A vibrant keto bowl featuring roasted spaghetti squash strands topped with seasoned ground beef, fresh guacamole, and crisp veggies. This Mexican-inspired keto recipe (low carb), ready in about 60 minutes, pairs spaghetti squash, ground beef, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Once the spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large bowl.
- 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.
Frequently asked questions
How long does Spaghetti Squash Burrito Bowl with Guacamole take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spaghetti Squash Burrito Bowl with Guacamole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti squash from drying out.
Can I substitute ingredients in Spaghetti Squash Burrito Bowl with Guacamole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spaghetti Squash Burrito Bowl with Guacamole for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spaghetti Squash Burrito Bowl with Guacamole keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
