Vegetarian Spaghetti Squash Tacos

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Medium Spaghetti Squash

1

Lemon , juiced

1 Tbsp juice per 4 servings

4 g

Chili Powder

as needed

Ground Cumin

as needed

Ground Coriander

3 g

Sea Salt

16

6-Inch Corn Tortillas

1 can
(15.5 oz)

Organic Black Beans , rinsed, drained

240 g

Greek Yogurt

150 g

Diced Cherry Tomatoes

1

Avocado , chopped

to taste

Chopped Fresh Cilantro

to taste

Salsa

as needed

Coconut Oil Cooking Spray

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 4

In a separate bowl, combine Chili Powder (4 g) , Ground Cumin (as needed) , Ground Coriander (as needed) , and Sea Salt (3 g) .

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 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!