Megan's Spaghetti Squash Tacos1 Reviews
- Prep: 25 min
- Cook: 25 min
- Ready In: 50 min
“My daughter-in-law made these as a delicious, low-fat alternative to beef tacos! This is her recipe, and they are delicious!!” - by 4xamominparadise
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 323 cal
- 5.2 g
- 61.6 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"Used the taco seasoning 1 recipe, recipient this was delish! Thank you for sharing...." See more"
Spaghetti Squash I
Chicken Paprika with Spaghetti Squash
Just swipe to see more like this.