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Megan's Spaghetti Squash Tacos
Megan's Spaghetti Squash Tacos
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Spicy lime spaghetti squash and black bean tacos: a flavorful, healthy twist on traditional beef tacos.
Ingredients:
  • 1 (3 pound) spaghetti squash
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon coarse salt
  • 1 (15 ounce) can black beans, rinsed and drained
  • 4 ounces queso fresco, crumbled
  • 0.25 cup chopped red onion
  • 0.25 cup chopped fresh cilantro
  • 16 (6 inch) corn tortillas
  • 0.25 cup salsa
Instructions:
  • Using a serrated knife, score the squash with 1-inch deep punctures. Microwave on high for 6 to 8 minutes. Flip it over and continue microwaving until steaming and fully cooked, about 8 to 10 minutes more. Allow to cool for 5 minutes, then slice in half lengthwise, remove the seeds, and shred the flesh with a fork.
  • Combine the fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Toss in the shredded spaghetti squash until evenly coated.
  • Prepare your ingredients by arranging black beans, crumbled queso fresco, chopped red onion, and chopped cilantro in individual bowls. Warm corn tortillas in a skillet over medium-low heat until they are heated through and pliable, flipping once, approximately 30 seconds per side.
  • On each tortilla, layer black beans and squash mixture, queso fresco cheese, onion, and cilantro, then finish with salsa.

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