Spaghetti Squash Taco Nests Recipes

SPAGHETTI SQUASH NESTS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Using a fork, poke holes lengthwise around the center of the spaghetti squash.
• Microwave for 2 minutes.
• Cut the ends off of the squash, then slice in half lengthwise. Remove the seeds and pulp.
• Place half of the squash flesh-side down in a microwave-safe dish with high sides. Pour ½ cup (120 ML) of water over the top of the squash and microwave on high for 3 minutes, or when a fork easily pulls the squash away from the skin in long strands that look like spaghetti. Repeat with second half- there will still be water left over from the first half. Cool the squash until it can be safely handled, about 10 minutes.
• Use a fork to remove all of the squash from the skin, breaking it up into small strands. You should have approximately 4 cups of squash (820 G). Transfer to a medium bowl and stir in the Parmesan cheese, salt, and pepper.
• Divide the squash into 4 1-cup (205 G each cup) (2 portions and place on the prepared baking sheet. Shape into nests, creating a well large enough to fit an egg in the center of each.
• Bake for 10 minutes, until the squash is starting to brown. Remove from the oven and let cool for 5 minutes.
• Crack the eggs into a small bowl, 1 at a time, then pour into the wells of the squash nests. Season with salt and pepper.
• Bake for 12-15 minutes, depending on your preferred doneness for the eggs.
• Garnish each nest with fresh herbs and serve.
• Enjoy!

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:

• 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.