MEGAN'S SPAGHETTI SQUASH TACOS

Megan's Spaghetti Squash Tacos image

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

Provided by 4xamominparadise

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

1 (3 pound) spaghetti squash
2 tablespoons fresh lime juice
1 teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon coarse salt
1 (15 ounce) can black beans, rinsed and drained
4 ounces queso fresco, crumbled
¼ cup chopped red onion
¼ cup chopped fresh cilantro
16 (6 inch) corn tortillas
¼ cup salsa

Steps:

Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork.
Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side.
Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 61.6 g, Cholesterol 6.1 mg, Fat 5.2 g, Fiber 9.9 g, Protein 12.3 g, SaturatedFat 1.6 g, Sodium 597.1 mg, Sugar 1.4 g