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Spaghetti Squash Tacos

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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
6 servings
Lunch Dinner
Spaghetti Squash Tacos
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
  • 1/4 cup salsa
Instructions
1
Make 1-inch deep holes all over the squash using a sharp, serrated knife.
2
Heat the squash in the microwave on high for 6 to 8 minutes, flip it over and continue cooking until it's steaming and cooked through, another 8 to 10 minutes.
3
Allow the squash to rest for 5 minutes before proceeding, then cut it in half lengthwise and remove its seeds.
4
Use a fork to shred the cooked squash flesh into smaller pieces.
5
Combine fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl.
6
Add the shredded squash to the bowl with the lime juice mixture and stir until well combined.
7
Divide the ingredients into separate bowls: black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro.
8
Warm corn tortillas in a skillet over medium-low heat for about 30 seconds per side, until they're soft and pliable.
9
Spoon a small amount of the black bean and squash mixture onto each tortilla, followed by a sprinkle of queso fresco cheese, onion, and cilantro.
10
Top each serving with a dollop of salsa to complete the dish