SPAGHETTI SQUASH & BLACK BEAN TACOS
Who knew that spaghetti squash could be so amazing stuffed inside tacos? This unique recipe is a whole new take on a classic! -Kayla Capper, Ojai, CA
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 18-20 minutes or until tender., In a large skillet, heat oil over medium heat. Add corn; cook and stir 5-7 minutes or until lightly toasted., When squash is cool enough to handle, use a fork to separate strands; stir into skillet. Add black beans, salsa, onions, cilantro, pumpkin seeds, lime juice, garlic salt, cumin and salt; heat through. Serve with tortillas and, if desired, guacamole.
Nutrition Facts : Calories 228 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 346mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 8g fiber), Protein 7g protein.
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Saruar
[email protected]These tacos were a great way to use up leftover black beans. They were also really easy to make.
Daisy Sabado
[email protected]I had a hard time finding spaghetti squash at my local grocery store. I ended up using zucchini instead, and it worked out great!
Laureen Villah
[email protected]These tacos were delicious! I loved the way the flavors all came together. I'll definitely be making them again.
Ruben Rojas
[email protected]I thought these tacos were just okay. I wasn't a big fan of the spaghetti squash, but the black beans and corn were good.
Aaabb A
[email protected]These tacos were a little too spicy for my taste, but I still enjoyed them. I think I'll try making them again with less chili powder.
richard griffin
[email protected]I'm not a vegetarian, but I really enjoyed these tacos. The spaghetti squash was a great substitute for meat.
Jeremy Norris
[email protected]I made these tacos for a party and they were a huge hit! Everyone loved the unique flavor combination.
Tiger Butt
[email protected]These tacos were a great way to get my kids to eat their vegetables. They loved the spaghetti squash and the black beans.
Kehn Ten
[email protected]I loved the idea of using spaghetti squash as taco shells, but I found it to be a little too watery.
Ojeyi Livinus
[email protected]These tacos were a great way to use up leftover spaghetti squash. They were also really healthy and delicious.
Olwethu Dyantyi
[email protected]I'm not sure what I did wrong, but my tacos turned out really dry. I think I might have overcooked the spaghetti squash.
Sanju
[email protected]These tacos were amazing! I loved the combination of flavors and textures. The spaghetti squash was a great substitute for taco shells.
Sama Sanji
[email protected]Overall, I thought these tacos were pretty good. They were healthy and easy to make, but I would have liked them to be a little more flavorful.
Abdulrasak olamide
[email protected]I had a hard time getting the spaghetti squash to cook evenly. Some parts were still hard, while others were mushy.
Akshay Rajbanshi
[email protected]These tacos were a little bland for my taste. I think I'll add some more seasoning next time.
Megan Cornelius
[email protected]I love spaghetti squash, and these tacos were a great way to use it up. The black beans and corn added a nice touch.
Lonnie Jefferson
[email protected]These tacos were easy to make and really healthy. I'll definitely be making them again!
AR Slime
[email protected]I'm not a big fan of spaghetti squash, but these tacos were surprisingly delicious! The flavors all worked really well together.
Jonathan Cancel
[email protected]These tacos were a hit with my family! The spaghetti squash was a great healthy alternative to traditional taco shells, and the black beans added a nice protein boost.