Best Megans Spaghetti Squash Tacos Recipes

SPAGHETTI SQUASH TACOS

Spaghetti Squash Tacos image

An awesome new way to eat spaghetti squash! Great for the vegan, vegetarian, and meat-eater alike. Pair with salty fried corn tortillas, fresh salsa, and sour cream! Serve in your traditional taco style!

Provided by jfresh

Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes

Time 1h5m

Yield 4

Number Of Ingredients 7

Ingredients

1 large spaghetti squash, halved and seeded
2 teaspoons vegetable oil
1 (1.25 ounce) package dry taco seasoning mix
1 small onion, diced
1 jalapeno pepper, seeded and diced
1 pinch salt, to taste
12 crisp taco shells

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish.
Bake the squash in the preheated oven until tender, 30 to 40 minutes.
Strip the squash from the rind with a fork into short strands and set aside.
Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.

Nutrition Facts : Calories 409 calories, Carbohydrate 67.4 g, Fat 14.3 g, Fiber 2.5 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 899.7 mg, Sugar 2.9 g

SPAGHETTI SQUASH & BLACK BEAN TACOS

Spaghetti Squash & Black Bean Tacos image

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

Ingredients

1 medium spaghetti squash (about 4 pounds)
1 teaspoon canola oil
1/2 cup frozen corn
1 can (15 ounces) black beans, rinsed and drained
1/2 cup salsa
2 green onions, chopped
1/4 cup chopped fresh cilantro
1/4 cup salted pumpkin seeds or pepitas
2 tablespoons lime juice
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 teaspoon salt
20 corn tortillas (6 inches), warmed
Guacamole, optional

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.