Rating: 4.5 stars
18 Ratings
  • 5 star values: 14
  • 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

cook:
25 mins
total:
50 mins
prep:
25 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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