Spaghetti Squash Tacos

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I love spaghetti squash almost as much as I love Mexican food. So when I found this recipe combining the two, I knew it would be a hit. I’ve only made spaghetti squash two other times, and I can honestly say the hardest part is just cutting the thing in half. Make sure you have a good, sharp knife and a solid grip on the squash. (Confession: I am deathly afraid of knives and slicing my hand off).

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Once you’ve halved the squash and scooped out all of the guts, spread about 1/2 teaspoon of olive oil in each half and place face down on a baking sheet. Bake at 400 degrees for 45-60 minutes.

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While this is happening, prepare the other taco ingredients.

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Once the squash is roasted and cooled, gently scrape out the flesh into a bowl using a fork. Combine the chili powder, cumin, coriander, salt and lime juice mixture with the squash. Now you’re ready to construct your tacos!

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Voila! For the full recipe, see below or go to the original recipe post on Marin Mama Cooks.

Spaghetti Squash Tacos
3 pounds spaghetti squash (either one large or 2 small)
2 tablespoons (about 1 lime) freshly squeezed lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon coarse salt
1 15-ounce can of black beans, rinsed and drained very well
roughly 1/4 cup finely diced red
crumbled queso fresco
shredded lettuce
10-16 6-inch soft corn tortillas

1. Preheat your oven to 400 degrees and prep your spaghetti squash.
2. While the squash is cooking, prep your ingredients. Squeeze 2 teaspoons fresh lime juice into a small bowl.
3. In another small bowl mix together the 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 teaspoon coarse salt, set aside.
3. Dice up your red onion.
4. Rinse and drain your black beans.
5. Crumble your cheese into a bowl.
6. When the squash is finished cooking, let it cool for a few minutes so its easier to handle. Working over a large bowl, gently scrape out the flesh with a fork. Compost the skin.
7. Add the 2 tablespoons of lime juice to the bowl with the chili spices and whisk to combine.
8. Pour the chili and lime mixture over the squash strands and toss well to combine.
9. Heat a skillet over medium-high heat. Warm and slightly blister each tortilla, about 30 seconds per side.
10. Sprinkle each tortilla with a layer of black beans.
11. Throw some of the squash mixture on top of the beans.
12. Add some cheese and red onions.
13. Top it all off with some shredded lettuce.
14. Enjoy!!

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