Spaghetti squash and black bean tacos with queso fresco

(posted by Ashley H.)

This recipe is on page 143. I was a little hesitant to try this at first but was intrigued after reading Deb’s notes/thoughts on it. She agreed that the thought of spaghetti squash and tacos was “weird” but I’m so glad she created a recipe like this. If you can get yourself past the expectation of the meat taste that traditionally comes along with the first bite of a taco you will be pleasantly surprised. We loved this recipe and will definitely be making it again.

First, prepare your squash. I roasted mine in the oven with some olive oil and salt & pepper.

Once the squash has cooked and cooled shred it and mix it in a bowl lime juice, chili powder, cumin, coriander, and salt.

And lastly, assemble your tacos. Deb suggests heating corn tortillas on a dry, heavy skillet and then layering black beans, spiced squash mixture, crumbled queso cheese, red onion, and cilantro.

This is an incredibly easy dish to throw together. And a creative one, too!

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2 Responses to Spaghetti squash and black bean tacos with queso fresco

  1. carolheigh says:

    It is healthy too.

  2. Kelli says:

    I’m glad you tried this. I’m going to keep this recipe around. I actually made Zucchini tacos this summer and thought that they would be weird- and we loved them. (granted they also had chorizo but still…)

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