Vegetarian Spaghetti Squash Tacos

14 INGREDIENTS • 8 STEPS • 55MINS

Vegetarian Spaghetti Squash Tacos

Recipe

5.0

2 ratings

At the very least, you deserve a tasty recipe, and these Vegetarian Spaghetti Squash Tacos are exactly that!

At the very least, you deserve a tasty recipe, and these Vegetarian Spaghetti Squash Tacos are exactly that!

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

55MINS

Total Time

$10.82

Cost Per Serving

Ingredients

Servings

4

us / metric

1

Medium Spaghetti Squash

1

Lemon, juiced

1 Tbsp juice per 4 servings

1 tsp

Chili Powder

1/2 tsp

Ground Cumin

1/2 tsp

Ground Coriander

1/2 tsp

16

6-Inch Corn Tortillas

1 can
(15.5 oz)

Organic Black Beans, rinsed, drained

240 g

150 g

Diced Cherry Tomatoes

1

Avocado, chopped

to taste

Chopped Fresh Cilantro

to taste

Salsa

as needed

Coconut Oil Cooking Spray

Nutrition Per Serving

VIEW ALL

Calories

71

Fat

3.1 g

Protein

6.1 g

Carbs

4.7 g

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

Cooking Instructions

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step 1

Preheat oven to 375 degrees F (190 degrees C) and spray a pan with Coconut Oil Cooking Spray (as needed).

step 2

Cut the Spaghetti Squash (1) in half lengthwise, scoop out the seeds, and roast the halves facedown on baking pan for 35-40 minutes, or until flesh is soft.

step 3

Once the spaghetti squash is cooked, remove and allow to cool 5 minutes, then scrape the flesh with a fork to loosen and separate the strands. Add strands of flesh to a bowl and discard the skins.

step 3 Once the spaghetti squash is cooked, remove and allow to cool 5 minutes, then scrape the flesh with a fork to loosen and separate the strands. Add strands of flesh to a bowl and discard the skins.

step 4

In a separate bowl, combine Chili Powder (1 tsp), Ground Cumin (1/2 tsp), Ground Coriander (1/2 tsp), and Sea Salt (1/2 tsp).

step 5

Whisk in the juice from Lemon (1) and pour over the squash. Gently toss to mix seasonings throughout, taste and adjust.

step 6

Heat a dry skillet over medium heat and warm the 6-Inch Corn Tortillas (16) one at a time, until slightly blistered on each side, about 30-45 seconds per side.

step 6 Heat a dry skillet over medium heat and warm the 6-Inch Corn Tortillas (16) one at a time, until slightly blistered on each side, about 30-45 seconds per side.

step 7

To assemble the tacos, transfer warmed 6 inch corn tortillas to platter and add spoonful of Organic Black Beans (1 can), scoop of seasoned medium spaghetti squash, dollop of Greek Yogurt (240 g), some Cherry Tomatoes (150 g) and Avocado (1).

step 8

Add Salsa (to taste) and sprinkle with Fresh Cilantro (to taste) then serve!

step 8 Add Salsa (to taste) and sprinkle with Fresh Cilantro (to taste) then serve!

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