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Vegetarian Spaghetti Squash Tacos
Recipe

14 INGREDIENTS • 8 STEPS • 55MINS

Vegetarian Spaghetti Squash Tacos

5.0
2 ratings
At the very least, you deserve a tasty recipe, and these Vegetarian Spaghetti Squash Tacos are exactly that!
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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!
http://lemonsandbasil.com/
At the very least, you deserve a tasty recipe, and these Vegetarian Spaghetti Squash Tacos are exactly that!
55MINS
Total Time
$10.82
Cost Per Serving
Ingredients
Servings
4
US / Metric
Spaghetti Squash
1
Medium Spaghetti Squash
Lemon
1
Lemon, juiced
1 Tbsp juice per 4 servings
Chili Powder
1/2 Tbsp
Chili Powder
Ground Cumin
1/2 tsp
Ground Cumin
Ground Coriander
1/2 tsp
Ground Coriander
Sea Salt
1/2 tsp
Organic Black Beans
1 can
(15.5 oz)
Organic Black Beans, rinsed, drained
Cherry Tomato
1 cup
Diced Cherry Tomato
Avocado
1
Avocado, chopped
Fresh Cilantro
to taste
Salsa
to taste
Salsa
Coconut Oil Cooking Spray
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
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Vegetarian Spaghetti Squash Tacos
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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!
http://lemonsandbasil.com/
Cooking InstructionsHide images
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 (1/2 Tbsp), 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 (1 cup), some Cherry Tomato (1 cup) 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!
Tags
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American
Gluten-Free
Lunch
Cinco de Mayo
Shellfish-Free
Dinner
Vegetarian
Game Day
Mexican
Vegetables
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