It’s Taco Tuesday up in hurrrrrr and it’s looking like a “let’s get creative” kind of night. Parmesan spaghetti squash, garlic roasted tomatoes, corn, onions, chili oil and dill. Just roll me up inside, give me a pillow and turn off the lights ????.
I made this on the fly tonight so there is no real recipe but I basically roasted spaghetti squash and cherry tomatoes in the oven with olive oil. Once roasted, I removed the spaghetti squash out with a fork and sautéed it on the stove with a little fresh parmesan, chili oil, garlic, onions, salt, and pepper. Finally, I spread the seasoned squash on a warm tortilla and top with my favorite spicy corn salsa from Trader Joes, oven roasted tomatoes and dill. I was pleasantly surprised by this combo and can’t wait to experiment with spaghetti squash in Mexican food more often. Until then, consider this your food inspiration for tonight. It’s a wrap folks!