Because they are delicious. These black bean and spaghetti squash tacos are from my favorite blogger, turned cookbook author, Smitten Kitchen and are so, so good.
Alex and I are back on the paleo kick and these basically fit the bill. I added ground beef to make it “a meal” for Alex, but they would be just as good without. They sound super weird and off-putting, but the spaghetti squash acts, sort of like the lettuce/peppers on a fajita and all the seasonings make it very flavorful. Why do I ever doubt Deb??
Recipe from Smitten Kitchen cookbook
Makes enough for sixteen 6-inch tacos
3 pounds spaghetti squash (either one large or 2 small) – You don’t want to go any larger than 3 pounds because there won’t be enough seasoning to flavor your squash mixture, but feel free to go smaller
1 lb ground beef (you will not need it all for the tacos)
2 tablespoons (about 1 lime) freshly squeezed lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon coarse salt
1 15-ounce can of black beans, rinsed and drained very well
roughly 1/4 cup finely diced red or white onion – only used for garnish, add as you like
crumbled queso fresco or Cotija cheese – both are so similar in taste and texture that it doesn’t really matter which one you use
fresh cilantro leaves
10-16 6-inch soft corn tortillas
- Preheat your oven to 400 degrees and prep and cook up your spaghetti squash. Rinse your squash, cut it in half lengthwise, scoop out the seeds, throw about 1/2 tablespoon olive oil on each half, sprinkle with salt and pepper and place both halves face down on a rimmed baking sheet.
- Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, 25-40 minutes, or longer depending on the squash. Remove from the oven and set aside until they are cool enough to handle.
- While the squash is cooking, brown the ground beef. I added the same seasoning for the squash (see step 4).
- Prep your squash ingredients. In a small bowl mix together the 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 teaspoon coarse salt. Add the 2 tablespoons of lime juice to the bowl and whisk to combine.set aside.
- Dice up your red onion, wash up the cilantro and trim off the bottom stems, rinse and drain your black beans and throw your cheese into a bowl.
- When the squash is finished cooking, let it cool for a few minutes so its easier to handle. Working over a large bowl, gently scrape out the flesh with a fork.
- Pour the chili and lime mixture over the squash strands and toss well to combine. You will notice that the color of the squash will change from a golden-yellow to an orange color.
- You can heat up your tortillas at any time, either while your squash is cooking, cooling or after it’s been mixed together with the spices.
- Then just assemble your tacos. Sprinkle each tortilla with a layer of black beans, squash, cheese and cilantro. Enjoy!
I had left over black bean/ground beef mixture and squash. I frozen them separately and then reheated later. Such an easy and healthy meal.