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Spaghetti Squash & Black Bean Tacos


Ingredients

  • 12lb spaghetti squash (if you go bigger, increase spices accordingly)
  • 2 tablespoons melted butter
  • juice of 1 lime (about 2 tablespoons)
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 14oz can black beans, thoroughly rinsed
  • 810 crispy blue corn tortillas
  • crumbled cojita cheese
  • cilantro
  • hot sauce (optional)

Instructions

  1. Preheat oven to 400F degrees.
  2. Cut spaghetti squash in half lengthwise, scoop out the seeds, throw about 1 teaspoon olive oil on each half and roast both halves face down on a rimmed baking sheet. Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, 45-60 minutes. (Alternately, you can microwave the squash if you’re short on time.)
  3. Meanwhile, combine melted butter, lime juice, chili powder, salt, cumin and garlic powder in a small bowl.
  4. When spaghetti squash is done remove from oven and let cool a few minutes until you can handle it easily. Working over a large bowl, gently scrape out the flesh with a fork. Add butter mixture to the squash and toss well to combine.
  5. In the bottom of each corn tortilla, spread out a small handful (about 2 tablespoons) of black beans. Top with some spaghetti squash (about 1/4 cup). Top again with crumbled cojita cheese.
  6. Line the tacos in a 9×13 baking dish or similar and bake in a preheated oven for 20 minutes.
  7. To serve, top with fresh cilantro and hot sauce if desired.