Generally, I am not a big Facebook fan. Heck, now that they’ve gone public and made life harder on us little page owners, allowing minuscule amounts of people to see what we write, I pretty much dislike Facebook quite a bit.
Except. Except when I want to share something with my Mom, who is on it for updates, funny stories and photos regarding Dudette. If I know I’m making her smile 800 miles away, I’ll post the silliness.
Except. Except when a northern clime gets dumped on by a winter storm that just might be named Hercules or Canada sends down a cold front that leaves both Chicagoland and Minneapolis hovering at temperatures with a little dash in front of them. For instance, did you know that the high in Minneapolis on Monday will be -9? MINUS NINE.
This morning I’m sipping my coffee, while comfortably dressed in a turtle neck and sweater. The sun’s just peaking up over the ridge on the other side of our lake and I can see the water rippling. Yes, I said water, not ice.
My sister, who loves the snow and doesn’t get bothered by cold, is the one who lives in Minneapolis. That’s why I keep track of the weather up there. Kudos to her. Seriously.
I can’t handle the stuff. I really, really dislike both (cold and snow, not my sister). That’s why I revel in the Facebook whining so much.
So, to all my Facebook friends who are shoveling their ways out from under Hercules and will never see this because Facebook will only allow my post about it to show up on 28 news feeds, I will eat the leftovers of this dish in your honor. And I’ll snicker while doing it.
Please realize that the recipe below makes use of extras that I made on Sunday. While it calls for cooked spaghetti squash and roast pork, the seasonings from the Chili-Rubbed Roast Pork are what give the wrap its flavor. If you’re going to make this, make that first.
Because I had already made the squash and pork, the rest was easy. All I had to do was sauté the peppers and onion in a bit of oil, then add sliced pork and stir until warmed. I heated the squash in the microwave, then put the wraps together. It was a 15-minute job.
First, I think it’s debatable whether this is a burrito or fajita. I lean towards fajita. I don’t think that a layer of spaghetti squash on the bottom is enough to send it toward burrito. But that’s not what you care about, is it.
What you care about is the fact that we love, loved, loved, loved, loved this. All three of us. It is a-freakin’-mazing. Really. The rub on the pork was made for this dish. It was so easy to hide the spaghetti squash under the layers that Dudette never even realized that she was eating it. All those vitamins poured into her without a single whine.
As a footnote, because of the sweetness of the peppers and spaghetti squash, squeezing lime juice on the wrap before eating is just about essential as balance.
Pork and Veggie Burritos/Fajitas are a complete success.
What I’d Do Different Next Time
- 2 teaspoons canola oil
- 1 large red bell pepper, seeded and sliced
- ¾ red onion, sliced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ pork roast, cut into ½ -inch strips
- 3 tablespoons chopped cilantro
- ½ cooked spaghetti squash
- 4 10-inch multigrain wraps
- Lime wedges (optional)
- Reduced-fat sour cream (optional)
- In a large nonstick skillet, heat oil over medium-high heat. Add red pepper, onion, salt and pepper; cook, stirring frequently, until softened and lightly browned, about 8 minutes. Stir in pork and cilantro and warm through, about 3 minutes.
- Using a fork, scrape spaghetti squash into a medium bowl and microwave until warm, about 3 minutes. Warm wraps in microwave for 30 to 45 seconds.
- Place one-fourth of squash down center of each wrap. Top with pork-vegetable mixture, wrap and serve with lime wedges and sour cream, if desired.
For those who are just chiming in, this is the fifth dish in a series called ‘Healthy Family Dinners’ that I’m making from Family Circle Magazine. Early-made dishes (the Chili-Rubbed Roast Pork with Spaghetti Squash, Lemon-Herb Chicken with Quinoa and Baked Cilantro Tilapia with Brown Rice and Snow Peas) are what create the groundwork for dishes later in the week (Greek Chicken-Quinoa Salad, this one, and the Thai Fish Soup I’ll make tonight). There are tons of little tips and ideas in the magazine that I can’t add here. It’s $1.99. Buy it. Seriously.