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Megan's Spaghetti Squash Tacos

Megan's Spaghetti Squash Tacos

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

50 m servings 323 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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

Read all reviews 12
  1. 14 Ratings

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Most helpful positive review

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

Most helpful critical review

GREAT recipe. Giving one star because it is EXACTLY the same recipe published in 2012 by Deb Perelman in her Smitten Kitchen cookbook. Not cool!

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GREAT recipe. Giving one star because it is EXACTLY the same recipe published in 2012 by Deb Perelman in her Smitten Kitchen cookbook. Not cool!

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

I followed the recipe exactly and enjoyed every bite. This is a great way to serve spaghetti squash when you want something different. Thanks for sharing!

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?

Made last night, Delish!!

Great Idea. Our family prefers this with a couple of changes: 1) corn tortillas in cooked casseroles are great to us, but unless one has really uber fresh corn tortillas, they are too tough for ...

I was delightfully surprised. Great flavour and very filling. On filled wrap was enough but it was so good I had two. Will definitely make again.

Awesome! I used some taco seasoning mix because realized didn't have cumin or coriander at last minute. Also just used shredded Mexican blend chees but sure the quest fresco would be perfect. Yu...

Great vegetarian alternative for tacos! My partner (a meat eater) also loved them. We also added sour cream and ate them with cheddar cheese and they turned out great.

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