Spaghetti Squash & Black Bean Tacos with Queso Fresco From the Smitten Kitchen Cookbook
3 pound spaghetti squash
2 tbsp squeezed lime juice
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp coriander
1/2 tsp salt
corn or whole wheat tortillas
one 15 oz can of black beans, drained and rinsed
crumbled queso fresco or Cotija cheese
1/4 cup finely diced red onion
1/4 cup fresh chopped cilantro
dry roasted pepitas
your favorite salsa
To roast the squash in the oven, cut the squash in half, lengthwise, scoop out the seeds and roast the halves facedown in an oiled baking pan for about 45 minutes in a 400-degree oven.
Whisk lime juice with chili powder, cumin, coriander and salt.
When the squash has finished cooking and has cooled slightly, working over a bowl, scrape out the squash flesh with a fork. Pour lime mixture over the squash and gently toss together.
Assemble the tacos.
Heat a flat skillet over med/high heat to warm and slightly blister the tortillas.
Transfer to a platter and put squash, warmed black beans, cheese, onions, avocado, cilantro. Top with salsa, pepitas and squirt of lime.
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