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…
Ingredients
- 1 cup cooked spaghetti squash (155g)
- 2 tablespoon + 1 tablespoon salsa
- ½ teaspoon cumin
- ½ 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)
Instructions
Warm the squash with 2 tablespoon 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 tablespoon 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!
📖 Recipe
Spaghetti Squash and Avocado Burrito
Ingredients
- 1 cup cooked spaghetti squash 155g
- 2 tablespoon + 1 tablespoon salsa
- ½ teaspoon cumin
- ½ 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
Instructions
- Warm the squash with 2 tablespoon 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.2 tablespoon + 1 tablespoon salsa, ½ teaspoon cumin, ½ chili powder, 1 large tortilla or flat bread, 1 oz Reduced fat fancy shredded Mexican cheese blend
- Cube the avocado and place on your wrap.1 oz avocado
- Top the avocado with the warm spaghetti squash.1 cup cooked spaghetti squash
- Sprinkle on the cheese and remaining tablespoon of salsa.
- Roll like a burrito.
- I served some fresh veggies on the side as my "chips."
val
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!
Patricia
I finally made this the other day and i LOVED LOVED LOVED it. it is such a great idea!
Susan
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!
Kassie
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
Mindy
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!
Jessica@LovesAvocado
This looks awesome! I will have to make this next time I have spaghetti squash on hand.
Susan
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.
roni
sorry! I should have linked to my old post.
I used to nuke it... https://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!
Alexa
This looks great! Can you humor and tell me how you cook up the spaghetti squash though?
debra
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!
Jennifer
Sounds delicious! I'm thinking that a spicy chipotle salsa would go well with the squash too.
Tonyne
I love, love this idea! 🙂
Lori
Oooohh! This is right up my alley! Can't wait to try!
Look at that fiber count - perfect!
roni
I just made the chicken tips recipe, added a handful of peas and corn then topped a bunch of squash. It was really tasty!
rebecca
I would love to hear how u used the squash with your chicken tips? Need to make more squash!
Barbara
love the idea. It will be on my grocery list next week.
glidingcalm
looks delicious!!! i need more spag squash is my life!!! 😀
I also loveeeeeeeee Flat Outs!!
roni
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.
Debbie
Great idea for leftover spaghetti squash!
You definitely think outside the box, er....squash!
annet
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.
Kassie
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!
Paula
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.
nikkianne
Sounds amazing!
Kim
Oh this could be revolutionary!!!!!!!!!
Janine @ThePurpleGiraffe
Ooooo! That looks awesome and I HAVEN'T ever thought of eating it like that. Maybe that is an idea for dinner tonight! 🙂 Thanks!
Melissa
What a great idea! I may have to try this with corn tortillas since I can't do flour