ecoPharmacist

Spaghetti Squash Tacos

I was staring into the pantry tonight, wondering what to make for dinner. There on the shelf sat two spaghetti squash. They were screaming my name! But I just was not in the mood for spaghetti. We had it a while on winter vacation in Sunriver. I wanted to uphold my traditional Taco Tuesdays…then it hit me! I am going to try a twist on my Mexican favorite…Spaghetti Squash Tacos!!

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp freshly squeezed lemon juice
• ½ tbsp chili powder
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp sea salt
• Sixteen 6-inch corn tortillas
• 1 can organic black beans, rinsed and drained
• 1 cup Greek yogurt
• 1 cup cherry tomatoes, finely diced
• 1 avocado, chopped
• chopped cilantro
• favorite salsa

Directions:

1. Preheat your oven to 375 degrees and spray pan with coconut oil cooking spray. You will then need to cut the spaghetti squash in half lengthwise, scoop out the seeds and roast the halves facedown on baking pan for 35-40 minutes or until flesh is soft. This method keeps the squash moist and I think cooks it faster.

2. Once the squash is cooked, remove it from oven and allow to cool 5-10minutes, you then scrape the flesh of the squash with a fork to loosen and separate the strands. The strands come out just like spaghetti! Add the strands of ‘noodles’ to a bowl and throw away the skins.

3. In a separate bowl, combine chili powder, cumin, coriander, and salt, whisk in lemon juice and pour over squash strands. Gently toss to mix seasonings throughout, taste and adjust seasonings accordingly. I think that depending on your palate, the seasonings will need to be adjusted. I have found that the lemon dilutes the spices too much on occasion.

4. Heat a dry skillet, or it you are a die hard Mexican food lover like me, a tortilla pan, over medium heat and warm tortillas one at a time until slightly blistered on each side, about 30-45 seconds per side. You can burn them quickly, so pay attention!

5. To create the tacos, transfer warmed tortillas to your plate and add a spoonful of black beans, a scoop of seasoned squash, a little dollop of Greek yogurt, finely chopped tomatoes and avocados. If you like other toppings on your tacos, go for it! Create them as you wish! I like to top mine with a cilantro, onion and lime juice mix. Oh and don’t forget your favorite salsa! Make it your own taco the way you like it! ENJOY!!

This was amazing and the kids enjoyed a change on the usual Taco Tuesday! Made for a new texture and was creative…fun in the kitchen!