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

Ingredients

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

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.