Megan's Spaghetti Squash Tacos
Description
Spaghetti squash seasoned with chili powder and lime is combined with black beans for a delicious, low-fat alternative to beef tacos.
Ingredients
•
1 (3 pound) spaghetti squash
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2 tablespoons fresh lime juice
•
1 teaspoon chili powder
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1/2 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/2 teaspoon coarse salt
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1 (15 ounce) can black beans, rinsed and drained
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4 ounces queso fresco, crumbled
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1/4 cup chopped red onion
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1/4 cup chopped fresh cilantro
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16 (6 inch) corn tortillas
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1/4 cup salsa
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.