Along with loads of other people, I also got the Smitten Kitchen cookbook for Christmas. I'm a big fan of her blog, so I was excited to try out the new recipes in the cookbook! She has a pretty good veggie friendly section, and as that's what we're eating most of the time in this house, I was pumped to try some out.
Upon seeing this recipe, I wasn't quite sure what to think. We're a big fan of lentil tacos, so I'm not unfamiliar with meatless mexican, but this was a new one for sure. However, I'll try anything once, and having faith in Deb, I gave them a try. Super tasty! I highly recommend these, as weird as they might seem, because A. It's always fun to cook with spaghetti squash, B. Super duper healthy C. Mexican delicious = an excuse to make margaritas, right? Win win.
So, I altered the recipe some to my liking, and loved the results, so here you go!
Spaghetti Squash and Black Bean Tacos
Adapted from Smitten Kitchen Cookbook
1 medium spaghetti squash
1 can black beans, drained and rinsed
1 yellow onion, diced
3 cloves garlic, minced
olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp salt
dash of cayenne pepper
juice of 1 lime
feta cheese
tortillas (I prefer flour tortillas, but feel free to use whatever you like)
Toppings:
diced bell pepper
avocado
chopped cilantro
dash of your favorite hot sauce
Split the squash and scoop out the seeds. Coat the flesh with olive oil and roast flesh side down on parchment lined baking sheet at 375 about 40 minutes until softened.
While the squash is baking, saute onions and garlic in a bit of butter or oil until softened. Add the black beans and saute another couple minutes.
When the squash is finished baking, using a fork, scrape out the flesh and empty into a bowl. Add the spices and the lime juice and mix well to combine.
To craft your tacos, fill with squash, top with the black beans and onion, and then top with diced bell pepper, avocado, cilantro and crumbled feta. A dash of hot sauce or even a dollop of sour cream are excellent choices.
Enjoy!
Upon seeing this recipe, I wasn't quite sure what to think. We're a big fan of lentil tacos, so I'm not unfamiliar with meatless mexican, but this was a new one for sure. However, I'll try anything once, and having faith in Deb, I gave them a try. Super tasty! I highly recommend these, as weird as they might seem, because A. It's always fun to cook with spaghetti squash, B. Super duper healthy C. Mexican delicious = an excuse to make margaritas, right? Win win.
So, I altered the recipe some to my liking, and loved the results, so here you go!
Spaghetti Squash and Black Bean Tacos
Adapted from Smitten Kitchen Cookbook
1 medium spaghetti squash
1 can black beans, drained and rinsed
1 yellow onion, diced
3 cloves garlic, minced
olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp salt
dash of cayenne pepper
juice of 1 lime
feta cheese
tortillas (I prefer flour tortillas, but feel free to use whatever you like)
Toppings:
diced bell pepper
avocado
chopped cilantro
dash of your favorite hot sauce
Split the squash and scoop out the seeds. Coat the flesh with olive oil and roast flesh side down on parchment lined baking sheet at 375 about 40 minutes until softened.
While the squash is baking, saute onions and garlic in a bit of butter or oil until softened. Add the black beans and saute another couple minutes.
When the squash is finished baking, using a fork, scrape out the flesh and empty into a bowl. Add the spices and the lime juice and mix well to combine.
To craft your tacos, fill with squash, top with the black beans and onion, and then top with diced bell pepper, avocado, cilantro and crumbled feta. A dash of hot sauce or even a dollop of sour cream are excellent choices.
Enjoy!
