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

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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.