The Canadian Produce Marketing Association (Half Your Plate folks) hired me to work on a recipe and video series and I’m delighted to share it here with you!
I watched a documentary on food waste and it confirmed what I’ve heard before, most of the food waste, 40% in fact, happens on the home front (gulp!). So I’m hoping this idea to add leftover cooked squash to your next burrito can help to curb the food waste in your household.
Now, you might think my kid won’t go for spaghetti squash in their wrap (see recipe below) but you never know until you ask. Stranger things have happened – like a mom I know who discovered her picky eater likes liver pâté. I’m not making that up!
If you are new to spaghetti squash you’ll appreciate I’ve started this Spaghetti Squash 4 Ways video with how to cook it.
*Kids Cook: Kids are more likely to eat a wrap they have helped to make.
- Follow our 3 simple steps
- (ingredients are in bold)
- On to a large whole-wheat flour tortilla, spread about ¼ cup EACH cooked shredded squash and canned beans (refried or any type you have on hand, rinsed).
- Add a heaping spoonful EACH of mashed avocado, shredded cheddar cheese,
- sour cream and chopped cilantro.
Roll to wrap.
• Try swapping out cheddar cheese for Queso Fresco (means “fresh cheese”) a white, salty cheese used in Mexican cooking.
Try a tostada instead
• Also try putting all the same elements on to a tostada instead of a whole grain wrap.
*All “Kids Cook!” ideas are meant as a guide only. You know what your child can safely manage. Make sure they understand your rules for safely working in the kitchen. Always supervise kids in the kitchen and have fun!
You may also be interested in:
Southwestern Beef Steak with Succotash Saute (and ideas for using leftover for lunch)