Spaghetti Squash Tacos
This will make 4 big portions -about 12-16 tacos. Cut recipe in half for 2 large servings, or 4 smaller servings.
1 medium-large spaghetti squash (about 3-4 lbs.)
Salt and pepper
1 Tbsp. lime juice
1/2 tsp. chili powder
1/4 tsp. cumin powder
Corn tortillas or taco shells, warmed
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
Trim ends of the squash and then cut in half vertically. (Poke with knife and microwave for a couple of minutes if you are struggling). Scoop out the seeds and any loose, stringy gunk. Brush the insides of the halves lightly with olive oil, and season with salt and pepper.
Place on the prepared rimmed sheet (cut side down) and bake for about 30-40 minutes, +/- depending on your squash size, until lightly browned on the edges and tender when poked with a knife or fork (it should still have body and texture- don't allow it to overcook and get mushy).
When the squash has cooled just enough for you to handle it, run a fork through the flesh in short, sweeping strokes to separate it into “noodle” strands.
In a large bowl, whisk together the lime juice, chili, and cumin powder, then toss with warm squash noodles. Taste and adjust seasoning to your liking.
Place a scoop of the squash mixture into warm tacos or tortillas, and add toppings.
Taco toppings (adjust to your liking)
Canned black beans, rinsed and drained (1 15oz. can)
Crumbled feta, or shredded mozarella, mild cheddar, or co-jack (1-2 c.)
Chopped onion (2-3 Tbsp.)
Chopped tomato (1/2-1 c.)
Snipped parsley or cilantro (2-3 Tbsp.)
Recipe created or adapted by Liz Talley, Urban Graze
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