Hey guys. It’s so cold in Seattle right now, sooooo lets pretend we’re on a beach in Mexico eating tacos and drinking Caronas. Are you in? Ok good, because I don’t want to be the only one pretending to be on a beach…eating tacos by myself. That would be lame. No one wants to be that girl.
spaghetti squash and black bean tacos (serves 4 – 3 tacos per person)
Spaghetti squash is pretty cool if you’re not familiar. Once cooked, it magically comes out in little strands just by scraping a fork against the flesh. You’ll be impressed. I bet.
- 1 large or 2 small spaghetti squash (about 3 pounds)
- 2 tablespoons freshly squeezed lime juice (1 to 2 limes)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon coarse salt
- twelve 6″ corn tortillas
- 15 ounce can black beans, drained and rinsed
- 1/4 cup crumbles feta or cotija cheese
- 1/4 cup chopped fresh cilantro
- hot sauce, optional
Preheat oven to 375. Cut the squash in half lengthwise, scoop out the seeds, and roast the halves facedown on an oiled baking sheet for about 40 minutes.
Remove the squash from the oven and let it cool for about 30 minutes so you can handle it without burning your fingers. While the squash is cooling, whisk together the lime juice, chili powder, cumin, coriander and salt. Set aside.
Once your squash has cooled a bit get a medium-sized mixing bowl and using a fork, scrape the flesh of the squash out of the skin. It should come out in strands that look just like spaghetti. Once you have all of the flesh scraped out and in a bowl, add the lime juice mixture and toss the gently to coat all the strands of squash.
Heat the tortillas in a cast iron skillet or frying pan over medium high heat. Cook for about 30 seconds on each side so they get warm and slightly blistered.
Now it’s time to assemble the tacos. In each tortilla, sprinkle 2 tablespoons of black beans, 1/4 cup of the squash mixture, 1 teaspoon of crumbled cheese and a pinch of chopped cilantro. Add a couple dashes of hot sauce if you like a little added spice. Eat. Repeat.
adapted from The Smitten Kitchen Cookbook