I made this on a total whim yesterday as I had leftover avocado after feeding the baby and leftover Spaghetti squash cooked from the weekend. I roasted the squash to serve with my Chicken tips instead of potatoes and it was AMAZING!
Anyway, I’m getting sidetracked. So I’m sitting there staring at the avocado and the squash and this idea pops into my head. Why not use the spaghetti squash like rice in a burrito? It’s a great bulk-er and would really fill a wrap nicely.
So that’s what I did and boy, did it hit the spot! I can see adding some beans to this but I wasn’t about to open a whole can just for a handful. You can bet the next time I have leftover taco meat or beans I’ll be throwing them in there as well.
Here’s how I made it yesterday…
- 1 cup cooked spaghetti squash (155g)
- 2 tbsp + 1 tbsp salsa
- 1/2 tsp cumin
- 1/2 chili powder
- 1 oz avocado (28g)
- 1 large tortilla or flat bread (I used a Flat Out Light)
- 1 oz Reduced fat fancy shredded Mexican cheese blend (28g)
Warm the squash with 2 tbsp of salsa and the spices in a non-stick skillet over medium heat. Just toss a few times merging all the ingredients and warming up the squash.
Cube the avocado and place on your wrap.
In hindsight I may smear them next time, but the chunks of avocado were yummy!
Top the avocado with the warm spaghetti squash.
Sprinkle on the cheese and remaining tbsp of salsa.
Roll like a burrito.
I served some fresh veggies on the side as my “chips.”
Totally satisfying lunch and super light for the size. Have you seen those crazy burritos at Chipotle? yikes!
|Servings||Amt per Serving|
|270||13g||14g||old: 6||new: 7|