Spaghetti Squash Taco Salad Style
By: Roni | Posted in: 7 WWP, 8 WWPP, Dinner Ideas, Lunch Ideas, Salad Ideas | 9 Comments
Here’s a quick idea for when you find yourself with a spaghetti squash but don’t quite know what to do with it.
Come on.
Admit it.
That’s happened to you too. It’s sure happened to me!
I roasted this squash on Sunday…
And the Tupperware dish of cooked squash has been staring me in the face every time I open the fridge. So I yesterday I pulled it out along with some leftovers and made the most awesome "salad" ever!
Topping the crisp squash with leftover taco filling, some cheese and red peppers gave me all the flavors of a taco salad with a fun crunch. It was Delicious! So delicious I made it again today using leftover chicken, salsa and some spices.
The idea is simple…
- 2 cups of cooked spaghetti squash (200g)
- 3 oz of leftover taco filling or any leftover protein spiced with taco seasoning
- 1/4 oz of red bell pepper diced
- 1 oz of Fancy Shredded Mexican Cheese blend
- Sprinkle of dried cilantro on top
I warmed the squash on a plate in the microwave for about 1 minute, and then topped with the warmed leftovers, bell pepper, cheese and cilantro.
Since I had no taco filling today I took some leftover chicken and sautéed it with onion, kale, salsa and taco seasoning. It was just as good!
So the heart of the idea is this: Top a pile of spaghetti squash with some warmed leftover protein spiced with Mexican flavors. Add some diced peppers and cheese. Sprinkle on the cilantro and Enjoy!
I hope that gives you some ideas. I know this isn’t a traditional "Recipe" but I’m more about the idea than the specifics and I know a lot of people are clueless when it comes to spaghetti squash. I sure was when I started buying them for the first time!
Nutritional information will vary based on your protein source but here’s what I got for the one pictured.
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 1 | entire recipe | |||
| Calories | Fat | Fiber | WWPs | |
| 300 | 14g | 1g | old: 7 | new: 8 |
| Sugar | Sat Fat | Carbs | Protein | |
| 3g | 6g | 19g | 25g | |
Other ideas you may enjoy... |
Digg it | It's del.icio.us | Stumble This | 9 Comments » © 2007-2012 by Roni
This looks WONDERFUL and I haven’t tried spaghetti squash yet so this looks like the perfect gateway recipe to get me there!
GENIUS!!!! I have a spaghetti squash in the garage right now (with acorn & golden nugget squashes) and I really was hoping to find something FUN to use it with. What a great idea, Roni!
I love this idea. I NEVER know what to do with spaghetti squash. I hate to admit that I have thrown out a couple. I bake them and then don’t know what to do. Sometimes they seem boring.
Thank you:)
am trying to figure out why it is that many points though? isn’t the squash and peppers free?
The only items to count are the cheese and taco mix!
Yea.. .this is one of those do I count the Nutritional Info of the whole thing or each item separately. You can count it 3 points for the beef 2 for the cheese that’s a total of 5 old points. Not sure of the new. 2 cups of squash is about 60 cals so that’s where you are getting another one and then the fat content of the beef bumps it up another. Thats my logic about it anyway. It’s still good and an AWESOME size serving! I was eating it forever!
I forgot to add the protein….THANKS! :)
great idea
I have one cooked already and need to use before going on vacation.
Guess whats for dinner tomorrow.
I love the taste of spaghetti squash, but always have leftovers & not sure what to do with them.
Great idea!
I love this idea! I came here searching for ways to use up leftover spaghetti squash and I think this will be just the perfect way to do it with leftover lentil tacos. Yum! Can’t wait to make it!