Rating: 4.41 stars
17 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

My daughter-in-law made these as a delicious, low-fat alternative to beef tacos! This is her recipe, and they are delicious!!

Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.

  • 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.

  • 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.

Cook's Note:

Red onions can be cooked in a skillet with a little vegetable oil if preferred over raw.

Nutrition Facts

323 calories; protein 12.3g; carbohydrates 61.6g; fat 5.2g; cholesterol 6.1mg; sodium 597.1mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 5 stars
03/01/2013
Used the taco seasoning 1 recipe recipient this was delish! Thank you for sharing. Read More
(3)

Most helpful critical review

Rating: 1 stars
09/23/2016
GREAT recipe. Giving one star because it is EXACTLY the same recipe published in 2012 by Deb Perelman in her Smitten Kitchen cookbook. Not cool! Read More
(7)
17 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
09/23/2016
GREAT recipe. Giving one star because it is EXACTLY the same recipe published in 2012 by Deb Perelman in her Smitten Kitchen cookbook. Not cool! Read More
(7)
Rating: 5 stars
02/28/2013
Used the taco seasoning 1 recipe recipient this was delish! Thank you for sharing. Read More
(3)
Rating: 5 stars
02/24/2015
I followed the recipe exactly and enjoyed every bite. This is a great way to serve spaghetti squash when you want something different. Thanks for sharing! Read More
(2)
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Rating: 5 stars
06/19/2014
The recipe calls for 16 tortillas, but makes 6 servings. Shouldn't it be 12 or 18 tortillas so the number of tortillas per serving comes out even? Read More
(2)
Rating: 5 stars
11/12/2018
So easy and really delicious! Read More
Rating: 5 stars
09/12/2016
I was delightfully surprised. Great flavour and very filling. On filled wrap was enough but it was so good I had two. Will definitely make again. Read More
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Rating: 5 stars
11/22/2015
Awesome! I used some taco seasoning mix because realized didn't have cumin or coriander at last minute. Also just used shredded Mexican blend chees but sure the quest fresco would be perfect. Yummy and hubby loved them too. Read More
Rating: 5 stars
11/30/2016
Made last night Delish!! Read More
Rating: 5 stars
10/07/2015
Great vegetarian alternative for tacos! My partner (a meat eater) also loved them. We also added sour cream and ate them with cheddar cheese and they turned out great. Read More