Spaghetti Squash Burrito Bowls | Low Carb

Recipe By: Amy Kent

We. Love. Mexican food. Like, more than a normal person. Even my kiddos love Mexican! Fun story- when I was pregnant with my first, I was sick all the time and when I was hungry and tried to cook, it was horrible! So, we ate Mexican like every other night. We ate Mexican every other night at the same Mexican restaurant almost every time, the restaurant at the time was called, Willy’s or Ricco’s, but it’s now called Tequila’s and is still one of my favorite Mexican restaurants in our town! But, back to the story, we ate there so often, that we got on a first name basis with the servers, so much so that one night when we left, our favorite server clapped my husband on the shoulder and was like, “See ya tomorrow, amigo!”. Insert jaw drop. We started eating there a little less after that.

​Now days, as much as I L O V E eating out at a Mexican restaurant, I don’t enjoy the sodium! I don’t know what they put in their food, but one “cheat meal”, meaning a taco salad or one taco and sharing rice with my oldest daughter, makes me retain all the water. If your like me, as a woman I don’t need any help bloating and holding on to water weight! I’m determined to eat at home or from home ninety percent of the time, that way I know how much salt I’m using or not using and I can also control oils and unnecessary fats or not so healthy fats. I’m always looking for new Mexican inspired recipes. That’s when I stumbled across these Spaghetti Squash Burrito Bowls! I will admit, I was a little doubtful, mainly because I don’t like spaghetti squash with marinara; it’s too sweet. But, THIS. This dish is a repeat. My husband enjoyed it, I loved it, and my girls happily ate it! I should also mention that I can’t get my oldest to eat any veggies right now, and she gladly ate these without any questions; well, she did ask why there was noodles in the tacos, but she didn’t give me time to come up with an answer, she devoured it.

Lets get on to this recipe, because you need to add the ingredients to your grocery list this week, for hashtag taco Tuesday!

Ingredients

1 medium sized spaghetti squash
1/2 pound ground beef
1 carton of cherry tomatoes, cut into halves (I do extra, we fight over them)
1 can of black beans
1 can of corn
Taco Seasoning
cilantro
green onions

Directions

1. Half the spaghetti squash, place on a lines sheet pan gave up, drizzle with a small amount of EVOO or avocado oil, season with pepper. Bake on 350 degrees for around forty five minutes.

2. Once the squash has cooked, allow to cook. While it’s cooling, brown your ground beef. If your full Keto, leave the grease on, if your Keto-ish, drain the grease off and return to pan.

3. Season with taco seasoning. Add in black beans, corn, some green onions, half of the cherry tomatoes and mix until incorporated.

4. Once squash has cooled, take a fork and scrape the guts of the squash, your “noodles” will release. Get all of your “noodles” out of each squash bowl, and add it to the meat/veggie mixture. Mix well.

5. Either add all ingredients back into squash halves or dump it into a greased baking dish. Either way, you will top with remaining cherry tomatoes, green onions, cheese, and cilantro. Bake again for 10-15 minutes or until cheese is bubbly, on 350 degrees!

Let me know what you think about this recipe!