Spaghetti Squash Burrito Bowls

This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! These beautiful burrito bowls can also be made vegan and gluten free; if you leave out the meat mixture (Obvi). But for our #tacotuesday this week we wanted to use up some beef that we have. But, whatever you decide to cook up it will be absolutely delicious!!


  • 1 spaghetti squash, halved, seeds removed
  • 2 Tbsp extra virgin olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • Taco seasoning mix
  • 15 oz. can black beans
  • 1/2 cup chopped tomatoes
  • 1 cup of corn
  • Additional toppings; cheese, salsa, sour cream, jalapeños


  • Preheat oven to 400 degrees, Drizzle cut sides of squash with olive oil. Roast for 35 minutes
  • Once cooled, fork to separate into ‘spaghetti’
  • Meanwhile in a large skillet make filling. Heat 1 Tbsp oil, add onion and cook until soft, about 5 minutes
  • Stir in garlic and cook until fragrant, about 1 minute
  • Add ground beef, breaking up the meat with a wooden spoon. Cook beef until no longer pink
  • Stir in taco seasoning, then season with salt and pepper.
  • Stir in your toppings; black beans tomatoes, corn
  • Fill each squash with beef mixture and top with desired toppings

Enjoy – see you in the Kitchen!

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