Spaghetti Squash Tacos Recipes

MEGAN'S SPAGHETTI SQUASH TACOS

Steps:

• 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.
• Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
• 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.
• 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.

SPAGHETTI SQUASH TACOS

Steps:

• Heat a tablespoon of olive oil in a skillet over medium heat. Add sliced scallions and garlic and sauté until softened, about 5 minutes.
• Stir in spaghetti squash and cook 2 minutes. Add taco seasoning and 2/3 cup of water and stir to combine. Let simmer until most of the liquid has disappeared, about 5-7 minutes.
• Serve with warm flour tortillas, sliced scallions, cilantro, tomatoes, and jalapenos.

SPAGHETTI SQUASH TACOS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish.
• Bake the squash in the preheated oven until tender, 30 to 40 minutes.
• Strip the squash from the rind with a fork into short strands and set aside.
• Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.