Megan's Spaghetti Squash Tacos

Megan's Spaghetti Squash Tacos

3 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
4xamominparadise
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

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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 (3)

Rate This Recipe
brookecass
3

brookecass

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

Dropping The Pounds
0

Dropping The Pounds

The recipe calls for 16 tortillas, but makes 6 servings. Shouldn't it be 12 or 18 tortillas so the number of tortillas per serving comes out even?

RR
0

RR

These were delicious, even without the cheese. I put some chipotle pumpkin salsa on top, which tasted great.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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