SPAGHETTI SQUASH & BLACK BEAN TACOS
Who knew that spaghetti squash could be so amazing stuffed inside tacos? This unique recipe is a whole new take on a classic! -Kayla Capper, Ojai, CA
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 18-20 minutes or until tender., In a large skillet, heat oil over medium heat. Add corn; cook and stir 5-7 minutes or until lightly toasted., When squash is cool enough to handle, use a fork to separate strands; stir into skillet. Add black beans, salsa, onions, cilantro, pumpkin seeds, lime juice, garlic salt, cumin and salt; heat through. Serve with tortillas and, if desired, guacamole.
Nutrition Facts : Calories 228 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 346mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 8g fiber), Protein 7g protein.
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Howard Lowe
[email protected]I'm a big fan of spaghetti squash, so I was excited to try this recipe. I was not disappointed! The tacos were delicious and the spaghetti squash was a great substitute for tortillas.
Mahbub Hassan Mehedi
[email protected]Overall, I thought these tacos were pretty good. I would definitely make them again, but I would make a few changes to the recipe.
Bako Aso
[email protected]These tacos were a bit bland for my taste. I think I would have liked them better if I had added some more spices.
Nancy Sakyi
[email protected]I loved the flavor of these tacos! The spaghetti squash was cooked perfectly and the black beans were so flavorful. I will definitely be making these again.
Estefani Sanchez
[email protected]These tacos were a bit too spicy for my taste, but I think that's just because I used a hot salsa. I would definitely make them again, but I would use a milder salsa next time.
Chetraj Singh
[email protected]I'm always looking for new vegetarian taco recipes, and this one is definitely a winner. The spaghetti squash was a great substitute for tortillas, and the black beans added a nice protein boost.
COOKIE DOH UNICORN
[email protected]These tacos were a fun and healthy way to use up some leftover spaghetti squash. I would definitely make them again.
Juan Betancourt
[email protected]I'm not a big fan of spaghetti squash, but these tacos were actually really good. The black beans and roasted vegetables were a great combination.
kabo mac donald
[email protected]I thought the tacos were a bit dry. I would have liked them better if I had added some more sauce.
Maria Pollack
[email protected]These tacos were easy to make and very tasty. I especially liked the roasted corn and red bell pepper.
Fauzia Fuad
[email protected]I'm a big fan of spaghetti squash, so I was excited to try this recipe. I was not disappointed! The tacos were delicious and the spaghetti squash was a great substitute for tortillas.
Natasha Stephen
[email protected]Overall, I thought these tacos were pretty good. I would definitely make them again, but I would make a few changes to the recipe.
Mobin Mahmoudi
[email protected]I had some trouble getting the spaghetti squash to cook through. I ended up having to bake it for longer than the recipe called for.
Jimoh Ayomide
[email protected]These tacos were a bit bland for my taste. I think I would have liked them better if I had added some more spices.
Flo Hati
[email protected]I followed the recipe exactly and the tacos turned out great. My husband and kids loved them. Thanks for sharing!
MD. Jakir Hossen
[email protected]These tacos were amazing! The spaghetti squash was cooked perfectly and the black beans were so flavorful. I will definitely be making these again.
taata Junior
[email protected]I'm always looking for new ways to use spaghetti squash, and this recipe is definitely a keeper. The tacos were delicious and easy to make. I especially liked the addition of the avocado crema.
Lam Hossain
[email protected]These tacos were a hit with my family! The spaghetti squash was a great substitute for tortillas, and the black beans added a nice protein boost. I also loved the flavor of the roasted corn and red bell pepper.