At the very least, you deserve a tasty recipe, and these Vegetarian Spaghetti Squash Tacos are exactly that!
Total Time
55min
5.0
2 Ratings
Author: Lemons and Basil
Servings:
4
Ingredients
•
1
Medium
Spaghetti Squash
•
1
Lemon
, juiced
•
1
tsp
Chili Powder
•
1/2
tsp
Ground Cumin
•
1/2
tsp
Ground Coriander
•
1/2
tsp
Sea Salt
•
16
6-Inch Corn Tortillas
•
1
can
(15.5 oz)
Organic Black Beans
, rinsed, drained
•
1
cup
Greek Yogurt
•
1
cup
Diced
Cherry Tomatoes
•
1
Avocado
, chopped
•
to taste
Chopped
Fresh Cilantro
•
to taste
Salsa
•
as needed
Coconut Oil Cooking Spray
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C) and spray a pan with Coconut Oil Cooking Spray (as needed).
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.
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.
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).
5.
Whisk in the juice from Lemon (1) and pour over the squash. Gently toss to mix seasonings throughout, taste and adjust.
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.
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 (1 cup), some Cherry Tomatoes (1 cup) and Avocado (1).
8.
Add Salsa (to taste) and sprinkle with Fresh Cilantro (to taste) then serve!
Nutrition Per Serving
CALORIES
71
FAT
3.1 g
PROTEIN
6.1 g
CARBS
4.7 g
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