Spaghetti squash tacos –Today, I’m excited to share a delightful recipe that combines healthy eating with a fun twist: Spaghetti Squash Tacos! This dish is not only easy to make but also packed with flavor and nutrition. Let’s dive into the details, and I’m sure you’ll love it as much as I do.
Spaghetti Squash Tacos
These tacos are a fantastic way to enjoy a guilt-free meal that feels indulgent. The spaghetti squash serves as a perfect substitute for traditional taco shells, giving you all the deliciousness without the extra carbs. Let’s take a look at how to prepare this scrumptious dish.
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and season with chili powder, cumin, salt, and pepper.
- Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes, or until the flesh can be easily shredded with a fork.
- While the squash is roasting, prepare the filling. In a mixing bowl, combine the black beans and corn. You can heat them in a saucepan if preferred but it’s delicious cold too!
- Once the squash is cooked and has cooled slightly, use a fork to scrape the flesh into spaghetti-like strands.
- Fill each spaghetti squash half with the bean and corn mixture. Top with diced avocado and halved cherry tomatoes. Adjust seasoning with more salt and pepper if needed.
- Garnish with fresh cilantro and serve with lime wedges on the side for an added zing.
Enjoy these delightful Spaghetti Squash Tacos as a healthy lunch or dinner option. They are not only visually appealing but also bursting with fresh flavors. I hope you enjoy every bite!