Spaghetti Squash Tacos Recipes
SPAGHETTI SQUASH & BLACK BEAN TACOS
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
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.
SPAGHETTI SQUASH TACOS
Make and share this Spaghetti Squash Tacos recipe from Food.com.
Provided by Arlyn Osborne
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a tablespoon of olive oil in a skillet over medium heat. Add sliced scallions and garlic and sauté until softened, about 5 minutes.
- Stir in spaghetti squash and cook 2 minutes. Add taco seasoning and 2/3 cup of water and stir to combine. Let simmer until most of the liquid has disappeared, about 5-7 minutes.
- Serve with warm flour tortillas, sliced scallions, cilantro, tomatoes, and jalapenos.
Nutrition Facts : Calories 56.6, Fat 0.9, SaturatedFat 0.2, Sodium 627, Carbohydrate 12.4, Fiber 1.9, Sugar 1.7, Protein 1.2
MEGAN'S SPAGHETTI SQUASH TACOS
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
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 TACOS
An awesome new way to eat spaghetti squash! Great for the vegan, vegetarian, and meat-eater alike. Pair with salty fried corn tortillas, fresh salsa, and sour cream! Serve in your traditional taco style!
Provided by jfresh
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 1h5m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 409 calories, Carbohydrate 67.4 g, Fat 14.3 g, Fiber 2.5 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 899.7 mg, Sugar 2.9 g
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