Spaghetti Squash Burrito Bowls

14 50 411
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 4
Spaghetti Squash Burrito Bowls
Health Rating


1 squash Spaghetti squash (medium)
1 1/2 tbsp Extra virgin olive oil
454 gm Ground turkey, extra lean (Ground)
1 medium pepper(s) Red bell pepper (diced)
1 tsp Chili powder
1 1/2 tsp Cumin
1 1/2 tsp Oregano, ground
1 tsp Garlic powder
1/4 tsp Sea salt, fine
1/4 cup Red onion (finely diced)
1 medium Tomato (diced)
1/2 avocado(s) Avocado (cubed)
1/4 cup Cilantro (coriander) (chopped)
1/2 fruit Lime (sliced into wedges)


  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Using a sharp knife, very carefully split the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the inside surface with half the olive oil, and place face-down on the baking sheet.
  3. Bake squash for 40 minutes, until it is easily pierced with a fork.
  4. While the squash is baking, heat remaining olive oil in a skillet. Add the turkey and cook until it begins to brown. Break it up with a spatula as it cooks through. Add the diced pepper, spices and salt. Continue cooking for about 10 minutes, or until turkey is thoroughly cooked.
  5. Spoon the turkey filling into each half of the spaghetti squash. Top with diced red onion, tomato, avocado, cilantro and a squeeze of lime juice.


Crockpot Directions

Heat spaghetti squash for approximately 5 minutes in the microwave. Cut in half and scoop out the seeds. Place the squash with the skin face down inside a crockpot. Brown the turkey as stated above and put mixture inside spaghetti squash. Cook on low for 4 to 6 hours, or HIGH for 2-3. Before serving, use a fork or bear claws to shred spaghetti squash.

Vegan & Vegetarian

Use black beans instead of ground meat.


Refrigerate in an air-tight container up to 2 days. Reheat before serving.

Nutrition Facts

Per Portion

Calories 411
Calories from fat 127
Calories from saturated fat 21.5
Total Fat 14.1 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 7.1 g
Cholesterol 62 mg
Sodium 257 mg
Potassium 1151 mg
Total Carbohydrate 40 g
Dietary Fiber 8.3 g
Sugars 2.9 g
Protein 31 g

Dietary servings

Per Portion

Fruit 0.1
Meat 1.3
Vegetables 9.7

Energy sources