Megan's Spaghetti Squash Tacos |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My daughter-in-law made these as a delicious, low-fat alternative to beef tacos! This is her recipe, and they are delicious!! Ingredients:
1 (3 pound) spaghetti squash |
2 tablespoons fresh lime juice |
1 teaspoon chili powder |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon coarse salt |
1 (15 ounce) can black beans, rinsed and drained |
4 ounces queso fresco, crumbled |
1/4 cup chopped red onion |
1/4 cup chopped fresh cilantro |
16 (6 inch) corn tortillas |
salsa (optional) |
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.
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