Megan's Spaghetti Squash Tacos Recipe - Allrecipes.com
Megan's Spaghetti Squash Tacos Recipe
  • READY IN 50 mins

Megan's Spaghetti Squash Tacos

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    50 mins

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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Footnotes

  • Cook's Note:
  • Red onions can be cooked in a skillet with a little vegetable oil if preferred over raw.
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Reviews More Reviews

Feb 28, 2013

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

 
Jun 18, 2014

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?

 

6 Ratings

Sep 30, 2014

Best. Tacos. EVER.

 
Aug 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!

 
Apr 10, 2014

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

 

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Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 61.6 g
  • 20%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 9.9 g
  • 40%
  • Protein
  • 12.3 g
  • 25%
  • Sodium
  • 597 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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