Using the leftovers from my Dad’s Short Rib recipe that is on the website, makes for some fantastic tacos. The spaghetti squash adds another dimension of flavor and texture, which is perfect during the fall and winter weather.
Short rib meat, previously cooked
Spaghetti squash, baked (see directions below)
Cilantro, stems removed and chopped
Avocado, sliced
Cotija Cheese, crumbled
Corn tortillas
Hot sauce or salsa, optional
Warm the leftover short ribs in a pot with some beef broth. Once they are warmed through, take them out of the pot. Remove the meat from the bone and shred the meat into bite-size pieces.
Warm the tortillas by placing them in a hot skillet or directly on a gas stove burner. Heat until it just starts to char. Turn the tortilla over and do the same on the other side. Place the hot tortillas on a platter and cover with a clean dish towel to keep them warm.
Before serving, fill each tortilla with the meat, squash, cilantro, avocado, and cotija. Top with hot sauce or salsa if you want to add a little spice to it.
Just Salt It, and enjoy!
Spaghetti Squash
Preheat oven to 400℉
1 Medium to large spaghetti squash
4 Tbsp olive oil
Salt and pepper
Wash the spaghetti squash and slice it lengthwise. Scoop out the seeds. Brush both halves of the insides with 2 Tbsp olive oil and place them sliced side down in the pan and bake for 45 minutes.
Let cool in the pan for 15 minutes and then scoop the insides into a bowl. Drizzle with salt and pepper to taste.
