Here’s a quick idea for when you find yourself with a spaghetti squash but don’t quite know what to do with 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 saut√©ed 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|
|300||14g||1g||old: 7||new: 8|