Spaghetti Squash Burrito Bowls


Squeeze in an extra serving of veggies and ditch traditional pasta noodles for spaghetti squash noodles! Low in calories, filled with fiber, vitamin C, manganese, and vitamin B6 - this nutrient dense food is loaded with health benefits!

Spaghetti Squash Burrito Bowls (Gluten + Dairy Free), Makes 4 Servings


1 Spaghetti Squash (large)
3 tbsps Extra Virgin Olive Oil (divided)
1 lb Extra Lean Ground Turkey
2 Red Bell Pepper (diced)
2 tbsps Chili Powder
1 tbsp Cumin
1 tbsp Oregano
2 tsps Garlic Powder
1/2 cup Red Onion (finely diced)
2 Tomato (diced)
1 Avocado (cubed)
1/2 cup Cilantro (chopped)
1 Lime (sliced into wedges)


1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.

2. Using a sharp knife, very carefully cut the ends of the spaghetti squash and then split the spaghetti squash in half lengthwise (if the squash is too difficult to cut, place squash in the microwave for 1 minute to soften). 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 35-40 minutes, until it is easily pierced with a fork. 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, red onion, tomato, cilantro and spices. Continue cooking for about 10 minutes, or until turkey is thoroughly cooked.

4. Shred the inside of the spaghetti squash with a fork to make noodles. Spoon the noodles into a bowl and top with turkey mixture, sliced avocado and a squeeze of lime juice. Enjoy!


Recipe adapted from That Clean Life and modified by Registered Dietitian Nutritionist, Julie Woodmansee, MSH, RDN, LD.

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