BCL - Megan's Spaghetti Squash Tacos So Tasty

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Megan's Spaghetti Squash Tacos

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

Ingredients :

• 1 (three pound) spaghetti squash
• 2 tablespoons sparkling lime juice
• 1 teaspoon chili powder
• half teaspoon ground coriander
• half teaspoon floor cumin
• half teaspoon coarse salt
• 1 (15 ounce) can black beans, rinsed and drained
• 4 oz queso fresco, crumbled
• 1/four cup chopped pink onion
• 1/four cup chopped sparkling cilantro
• sixteen (6 inch) corn tortillas
• salsa (optionally available)

Instructions :

Prep : 25M	Cook : 6M	Ready in : 50M

• Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on excessive for 6 to eight mins; turn over and microwave until squash is steaming and cooked via, any other eight to ten minutes. Let cool for 5 mins, cut in half lengthwise, take out seeds, and shred the flesh with a fork.
• Mix sparkling lime juice, chili powder, ground coriander, floor cumin, and coarse salt in a big bowl. Add shredded spaghetti squash; blend well.
• Place black beans (heat if preferred), crumbled queso fresco, chopped purple onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low warmth till warmed and bendy, approximately 30 seconds per facet.
• Spread each tortilla with a spoonful of black beans and squash combination, and a sprinkling of queso fresco cheese, onion, and cilantro; pinnacle each serving with salsa.

Notes :

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

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