Spaghetti Squash Burrito

An off-the-cuff use for leftover spaghetti squash which worked out surprisingly well.

For 2—4.

½ spaghetti squash, cooked
½ cup tbsp sour cream
1 cup medium fresh salsa (homemade, or we like the La Mexicana from Albertsons)
1 cup Monterey Jack cheese, grated
flour tortillas

Mix squash, sour cream, salsa, and most of the cheese. Roll burritos into a oiled baking dish, top with the remaining cheese, and bake approx 15 minutes at 350°F or until heated through.