Spaghetti Squash Tacos with Black Beans

Spaghetti Squash Tacos with Black Beans
Spaghetti Squash Tacos with Black Beans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    lbs (1 large or 2 small) spaghetti squash

  • 2

    tablespoons freshly squeezed lime juice (from about 1 lime)

  • 1

    tsp chili powder

  • 1/2

    tsp ground cumin

  • 1/2

    tsp ground coriander

  • 1/2

    tsp coarse salt

  • 16

    6-inch corn tortillas

  • 1

    15-ounce can black beans, rinsed and drained well

  • 4

    ounces crumbled queso fresco, feta, or cojita cheese

  • 1/4

    cup finely diced red or white onion

  • Lime wedges and/or hot sauce for finishing, optional

Directions

Cook the squash. To cook it in the oven, cut squash in half lengthwise, scoop out the seeds and roast cut side down in an oiled baking dish at 375 degrees F for about 40 minutes. Once the squash has cooled slightly, scrape the flesh out with a fork, loosening and separating the strands of squash as you remove it from the skin. Discard skin. In a small dish, whisk the lime juice with the chili powder, cumin, coriander, and salt. Pour over the squash strands and gently toss it all together. Taste and adjust seasonings as desired. To assemble the tacos, heat a dry skillet over medium-high heat and warm/slightly blister each tortilla, about 30 seconds per side. Fill each tortilla with two tablespoons squash mixture, two tablespoons black beans, two teaspoons crumbled cheese, and a couple pinches of onion and cilantro. Serve with lime wedges and hot sauce (if desired).

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