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Megan's Spaghetti Squash Tacos

Megan's Spaghetti Squash Tacos

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
4xamominparadise

4xamominparadise

My daughter-in-law made these as a delicious, low-fat alternative to beef tacos! This is her recipe, and they are delicious!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

Directions

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

brookecass
3

brookecass

2/28/2013

Used the taco seasoning 1 recipe, recipient this was delish! Thank you for sharing.

sschwark
0

sschwark

9/30/2014

Best. Tacos. EVER.

HOLLY1966
0

HOLLY1966

8/29/2014

I especially loved that the squash made the tacos much lower in calories - as opposed to using meat. We like it spicy so we used a little hot sauce on top. Hubby thought it needed more cumin but I didn't. What a great way to use up those abundant spaghetti squash in my garden!

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