Megans Spaghetti Squash Tacos Recipes

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MEGAN'S SPAGHETTI SQUASH TACOS



Megan's Spaghetti Squash Tacos image

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

Provided by 4xamominparadise

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 12

1 (3 pound) spaghetti squash
2 tablespoons fresh lime juice
1 teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon coarse salt
1 (15 ounce) can black beans, rinsed and drained
4 ounces queso fresco, crumbled
¼ cup chopped red onion
¼ cup chopped fresh cilantro
16 (6 inch) corn tortillas
¼ cup salsa

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.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 61.6 g, Cholesterol 6.1 mg, Fat 5.2 g, Fiber 9.9 g, Protein 12.3 g, SaturatedFat 1.6 g, Sodium 597.1 mg, Sugar 1.4 g

SPAGHETTI SQUASH & BLACK BEAN TACOS



Spaghetti Squash & Black Bean Tacos image

Who knew that spaghetti squash could be so amazing stuffed inside tacos? This unique recipe is a whole new take on a classic! -Kayla Capper, Ojai, CA

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 14

1 medium spaghetti squash (about 4 pounds)
1 teaspoon canola oil
1/2 cup frozen corn
1 can (15 ounces) black beans, rinsed and drained
1/2 cup salsa
2 green onions, chopped
1/4 cup chopped fresh cilantro
1/4 cup salted pumpkin seeds or pepitas
2 tablespoons lime juice
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 teaspoon salt
20 corn tortillas (6 inches), warmed
Guacamole, optional

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 18-20 minutes or until tender., In a large skillet, heat oil over medium heat. Add corn; cook and stir 5-7 minutes or until lightly toasted., When squash is cool enough to handle, use a fork to separate strands; stir into skillet. Add black beans, salsa, onions, cilantro, pumpkin seeds, lime juice, garlic salt, cumin and salt; heat through. Serve with tortillas and, if desired, guacamole.

Nutrition Facts : Calories 228 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 346mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 8g fiber), Protein 7g protein.

MEGAN'S SPAGHETTI SQUASH TACOS



Megan's Spaghetti Squash Tacos image

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

Provided by 4xamominparadise

Categories     Mexican Recipes

Time 50m

Yield 6

Number Of Ingredients 12

1 (3 pound) spaghetti squash
2 tablespoons fresh lime juice
1 teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon coarse salt
1 (15 ounce) can black beans, rinsed and drained
4 ounces queso fresco, crumbled
¼ cup chopped red onion
¼ cup chopped fresh cilantro
16 (6 inch) corn tortillas
¼ cup salsa

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.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 61.6 g, Cholesterol 6.1 mg, Fat 5.2 g, Fiber 9.9 g, Protein 12.3 g, SaturatedFat 1.6 g, Sodium 597.1 mg, Sugar 1.4 g

MEGAN'S SPAGHETTI SQUASH TACOS



Megan's Spaghetti Squash Tacos image

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

Provided by 4xamominparadise

Categories     Mexican Recipes

Time 50m

Yield 6

Number Of Ingredients 12

1 (3 pound) spaghetti squash
2 tablespoons fresh lime juice
1 teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon coarse salt
1 (15 ounce) can black beans, rinsed and drained
4 ounces queso fresco, crumbled
¼ cup chopped red onion
¼ cup chopped fresh cilantro
16 (6 inch) corn tortillas
¼ cup salsa

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.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 61.6 g, Cholesterol 6.1 mg, Fat 5.2 g, Fiber 9.9 g, Protein 12.3 g, SaturatedFat 1.6 g, Sodium 597.1 mg, Sugar 1.4 g

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