Megan'S Spaghetti Squash Tacos – a delicious recipe with lime juice, chili powder, ground coriander, ground cumin, coarse salt, black beans. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork.
2
Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
3
Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side.
4
Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa.
391
kcal
Calories
5
g
Fat
85
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 (3 pound) spaghetti squash, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon ground coriander, and more.
Yes, Megan'S Spaghetti Squash Tacos falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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