Spaghetti Squash Tacos

Oh. My. GOODNESS!!!! I’m speechless with this recipe. It’s so good that it left me speechless. I have never even had spaghetti squash in my life, let alone make it. This was a really easy recipe and making the spaghetti squash was even easier. I’m so glad I have some leftover for lunch or dinner tomorrow. And The Hus loved it, so that’s always a plus! 😉

I found the recipe at: Marin Mama Cooks.


3 pounds of spaghetti squash (either 1 large one, or 2 small)

2 TBSP freshly squeezed lime juice

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. salt

1 – 15 oz. can of black beans, rinsed and drained

1/4 C. diced onion

Crumbled queso fresco cheese or Cotija cheese (I used the queso, but the recipe says that they taste similar)

Fresh cilantro (I forgot to grab this at the store, so I didn’t even use it this time… 😦 )

10-16 6″ soft tortillas



Rinse squash, cut in half lengthwise, scoop out seeds. Brush on about 1/2 tablespoon of olive oil to each half, then place face down on a baking sheet. (I put parchment paper down first.) Bake at 400 degrees for about 45-60 minutes – until it’s tender and you can shred it with a fork. Once removed from oven, let cool enough so you can touch it and shred it.

IMAG0961[1] IMAG0962[1]

While the squash is cooking, dice up your onions in one small dish. Squeeze the lime so you have fresh lime juice. In another dish, mix the chili powder, cumin, coriander, and salt. Rinse and drain the black beans, and then crumble the  cheese.



Once the squash is cooled and shredded, add the lime juice and seasonings and toss. Heat up your tortillas, and then top them with the beans, squash, onions, and cheese! Enjoy! 🙂


Recipe from:




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