Megan's Spaghetti Squash Tacos

Megan's Spaghetti Squash Tacos

Spaghetti squash seasoned with chili powder and lime is combined with black beans for a delicious, low-fat alternative to beef tacos.

Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
323 Calories

Recipe Instructions

Step 1
Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork.
Step 2
Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
Step 3
Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side.
Step 4
Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa.
Megan's Spaghetti Squash Tacos
Megan's Spaghetti Squash Tacos

Ingredients

  • ¼ cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 (15 ounce) can black beans, rinsed and drained
  • ¼ cup chopped red onion
  • ¼ cup salsa
  • 2 tablespoons fresh lime juice
  • ½ teaspoon ground coriander
  • 16 (6 inch) corn tortillas
  • 4 ounces queso fresco, crumbled
  • ½ teaspoon coarse salt
  • 1 (3 pound) spaghetti squash

Categories

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