Adventures in Healthier Eating with 2 Kids and a Picky Husband

Spaghetti Squash and Avocado Burrito

7 WWPP Posted by 3 years ago 26 Comments

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.

Spaghetti Squash and Avocado BurritoSo 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.

Spaghetti Squash and Avocado Burrito - step 1

Cube the avocado and place on your wrap.

Spaghetti Squash and Avocado Burrito - step 2

In hindsight I may smear them next time, but the chunks of avocado were yummy!

Top the avocado with the warm spaghetti squash.

Spaghetti Squash and Avocado Burrito - step 3

Sprinkle on the cheese and remaining tbsp of salsa.

Spaghetti Squash and Avocado Burrito - step 4

Roll like a burrito.

Spaghetti Squash and Avocado Burrito - step 5

I served some fresh veggies on the side as my “chips.”

Spaghetti Squash and Avocado Burrito - all done!

Totally satisfying lunch and super light for the size. Have you seen those crazy burritos at Chipotle? yikes!

Approx Nutritional Information per serving
Servings Amt per Serving
1 entire recipe
Calories Fat Fiber WWPs
270 13g 14g old: 6 new: 7
Sugar Sat Fat Carbs Protein
6g 4g 32g 18g

See other recipes using: avocado, salsa, spaghetti squash


Discussion

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Discussion

There are 26 comments so far. Join in on the conversation.

    Janine @ThePurpleGiraffe

    January 12, 2012

    Ooooo! That looks awesome and I HAVEN'T ever thought of eating it like that. Maybe that is an idea for dinner tonight! :) Thanks! Reply

    Kim

    January 12, 2012

    Oh this could be revolutionary!!!!!!!!! Reply

    nikkianne

    January 12, 2012

    Sounds amazing! Reply

    Paula

    January 12, 2012

    All I can say is WOW! It looks so good. I wonder if it matters what kind of squash. Thanks so much for sharing this winner. Reply

    Melissa

    January 12, 2012

    What a great idea! I may have to try this with corn tortillas since I can't do flour Reply

    Kassie

    January 12, 2012

    Oh! I made a HUGE spaghetti squash this weekend. I *HAVE* to try this!! The picture even LOOKS like rice in the burrito! GREAT idea Roni!! I like how you think. :) Question: how does that end up 6 WW points? Isn't spaghetti squash free? Just curious. It still looks like a SUPER filling 6 points! :) Thanks! Reply

    annet

    January 12, 2012

    I tried this tonight! It would have been delicious but I used a new kind of tortilla. Flour tortilla from Trader Joes. It had a funky eggy-ish smell. I couldn't get past the smell *GAG* I'm probably the only one who could ever smell it though. I'm pregnant and have this insane sense of smell. Reply

    Debbie

    January 13, 2012

    Great idea for leftover spaghetti squash! You definitely think outside the box, er....squash! Reply

    roni

    January 13, 2012

    Kassie - I use total nutritional info to calc points. It's the "safe" way and gives to the total max point value for the dish. I'd rather not "fasle" advertise a dish's point value. If you plug all those ingredients into WW eTools you'll probably get the 8. Reply

    glidingcalm

    January 13, 2012

    looks delicious!!! i need more spag squash is my life!!! :D I also loveeeeeeeee Flat Outs!! Reply

    Barbara

    January 13, 2012

    love the idea. It will be on my grocery list next week. Reply

    rebecca

    January 15, 2012

    I would love to hear how u used the squash with your chicken tips? Need to make more squash! Reply

    roni

    January 16, 2012

    I just made the chicken tips recipe, added a handful of peas and corn then topped a bunch of squash. It was really tasty! Reply

    Tonyne

    January 16, 2012

    I love, love this idea! :) Reply

    Lori

    January 16, 2012

    Oooohh! This is right up my alley! Can't wait to try! Look at that fiber count - perfect! Reply

    Jennifer

    January 17, 2012

    Sounds delicious! I'm thinking that a spicy chipotle salsa would go well with the squash too. Reply

    debra

    January 18, 2012

    Made this today with my fridge ingredients, brown rice/squash/chicken,cheese and salsa lisano.We absolutrly loved them!! thanks for bringing new spaghetti squash ideas into my life...again. Please keep them coming! Reply

    Alexa

    January 19, 2012

    This looks great! Can you humor and tell me how you cook up the spaghetti squash though? Reply

    roni

    January 19, 2012

    sorry! I should have linked to my old post. I used to nuke it... http://greenlitebites.com/2007/12/15/preparing-spaghetti-squash-video-post/ now I I'm hooked on roasting it. It's a bitch to cut so leave it whole and put it on a cookie sheet in a 350 degree oven. Roast about an hour until the skin pushes in when you press. Let it cool a bit then cut in half, scoop out seeds and viola! Scrape out the flesh with a fork. Hope that helps! Reply

    Susan

    January 31, 2012

    Well Roni, Congrats to you for spreading the good word on spaghetti squash! It's a great alternative. I've used spaghetti meat sauce over it before and that was terrific and left me without the bloating feeling. Last night I did a low fat/low cal alfredo over sautee chicken and mushroom on a bed of S. Squash, Yum. Used my left overs to adapt your burrito idea and made two soft tacos. I added paprika, made my own simple salsa in a blender with onion, tomato, salt, pepper, and a dash of rice vinegar. I didn't have avocados (boo) but did enjoy a dollop of plain yogurt on each one. It was fantastic, thanks for the idea!!! I used Ancient Grain artisan tortillas and in total the calories were about 480, (300 of that from the cheese and tortillas). The BEST thing about this recipe is that when I was done I felt satisfied...I'm not even hungry or thinking about food three hours later. Reply

    Jessica@LovesAvocado

    February 9, 2012

    This looks awesome! I will have to make this next time I have spaghetti squash on hand. Reply

    Mindy

    February 16, 2012

    Love this dish. I did swap the avocado out for a wedge of queso fresco laughing cow. I usually want sour cream on my mexican food and this did the trick. Thanks for such great, simple rate to stay healthy! Reply

    Kassie

    February 19, 2012

    Roni, Just tried this tonight. SO GOOD!! I had a single serve Wholly Guacamole (instead of the avocado), and used a little bit of shredded lettuce. YUM-O!!!! LOVED it. I will definitely be doing this again. Thanks for a GREAT idea! Can't wait to see what you come up with next. :) Kassie Reply

    Susan

    March 7, 2012

    Since giving Spaghetti Squash a try with this recipe I have used it in many more ways..so thanks for breaking spaghetti squash "out of the box" for me by suggesting other ways to use it! However; now I keep a lot of spaghetti squash around and with limited counter top space have had to get very clever and thought I'd share how I am now storing 3 spaghetti squash at a time in only 7 sq. inches of counter top space. I went VERTICAL. I got a decorative spare toilet paper holder in an antique-y bronze-y kind of finish and stacked the Spaghetti Squash right in there. Liked the idea so much I'm going to get a few more for butternut squash, maybe artichokes. Anyhow thought I'd pass along an "out of the box" space-saving tip for storing that yummy squash you like to cook! Reply

    Patricia

    April 15, 2012

    I finally made this the other day and i LOVED LOVED LOVED it. it is such a great idea! Reply

    val

    November 5, 2012

    This looks delicious! I'm going to make it tomorrow and pretend it's a breakfast burrito. Okay, okay... I know it's not very breakfasty,but I can't wait till dinner to try this. So breakfast it is! Thanks for a great idea! Reply