Megan's Spaghetti Squash Tacos recipe

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Ingredients

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

Nutrition Info

323.3 calories
carbohydrate: 61.6 g
cholesterol: 6.1 mg
fat: 5.2 g
fiber: 9.9 g
protein: 12.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 597.1 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash, mix well.

  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.

  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.

Recipe Yield

6 servings

Recipe Note

My daughter-in-law made these as a delicious, low-fat alternative to beef tacos! This is her recipe, and they are delicious!!

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