BCL - Megan's Spaghetti Squash Tacos The Best Recipes

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Megan's Spaghetti Squash Tacos

"My daughter-in-regulation made those as a delicious, low-fats alternative to pork tacos! This is her recipe, and they're delicious!!"

Ingredients :

• 1 (3 pound) spaghetti squash
• 2 tablespoons sparkling lime juice
• 1 teaspoon chili powder
• half of teaspoon ground coriander
• 1/2 teaspoon ground cumin
• half teaspoon coarse salt
• 1 (15 ounce) can black beans, rinsed and drained
• four oz. Queso fresco, crumbled
• 1/4 cup chopped pink onion
• 1/4 cup chopped clean cilantro
• 16 (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 six to 8 mins; turn over and microwave till squash is steaming and cooked thru, another 8 to 10 mins. Let cool for five mins, cut in 1/2 lengthwise, take out seeds, and shred the flesh with a fork.
• Mix clean lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a massive bowl. Add shredded spaghetti squash; blend properly.
• Place black beans (warmth if desired), crumbled queso fresco, chopped pink onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low warmth until warmed and flexible, about 30 seconds according to side.
• Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; pinnacle every serving with salsa.

Notes :

• Red onions may be cooked in a skillet with a bit vegetable oil if favored over raw.

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