Thursday, 19 September 2013

Spaghetti Squash Burrito

I grow spaghetti squash in the garden and always end up with about 4 or 5 a year so I'm always looking for things to with them that are more than just a side dish with a bit of butter as tasty as that is.

This hit the nail on the head, it was deliciously different. It used spaghetti squash instead of rice for the filling of the burrito and was really tasty. You could add in meat to make it non vegetarian but I stuck with refried beans to bulk it out a bit.

Spaghetti Squash Burrito (from Green Lite Bites)
(Serves 2)

1 small spaghetti squash
1 small tin refried beans
4 tbsp salsa
1 tsp cumin
1 tsp chilli powder
1 small avocado, destoned and chopped
2 large tortillas
60g monterey jack or cheddar

Prick the spaghetti squash all over with a fork and bake in the oven for 40 mins to 1 hour until soft.

Cut the squash in half, remove the seeds and then scrap the insides with a fork to form spaghetti like strands.

Heat a frying pan and cook the squash gently with the refried beans, 2 tbsp of the salsa and the cumin and chilli powder. Toss to combine occasionally.

Place the avocado in the middle of the wraps and top with the spaghetti squash mixture. Sprinkle on the cheese and the rest of the salsa, then roll up, cut in half and serve.

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