Delicious and Healthy Spaghetti Squash Tacos

These spaghetti squash tacos are a healthy and satisfying alternative to traditional tacos. The spaghetti squash strands provide a great texture and the taco filling is packed with flavor. This recipe is perfect for those looking to incorporate more vegetables into their diet without sacrificing taste. With a preparation time of just 30 minutes, these tacos are a quick and easy weeknight dinner option. Get ready to enjoy a nutritious and delicious meal that the whole family will love!

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeno pepper, diced (optional)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can black beans, rinsed and drained
• 1 can diced tomatoes
• 1/4 cup chopped fresh cilantro
• 8 small tortillas
• Toppings: diced avocado, shredded lettuce, chopped tomatoes, shredded cheese, sour cream, hot sauce, etc.

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Brush the cut sides of the spaghetti squash with olive oil and place them cut-side down on a baking sheet.
4. Bake for 30-40 minutes or until the spaghetti squash is tender and the strands easily separate with a fork.
5. While the spaghetti squash is baking, heat olive oil in a large skillet over medium heat.
6. Add the diced onion, minced garlic, bell pepper, and jalapeno pepper (if using) to the skillet.
7. Cook until the vegetables are softened, about 5-7 minutes.
8. Add the chili powder, cumin, paprika, dried oregano, salt, and black pepper to the skillet.
9. Stir well to evenly coat the vegetables with the spices.
10. Add the rinsed and drained black beans, diced tomatoes, and chopped fresh cilantro to the skillet.
11. Stir to combine all the ingredients and simmer for 5-10 minutes to allow the flavors to meld together.
12. Once the spaghetti squash is done baking, use a fork to scrape the flesh to create spaghetti-like strands.
13. Transfer the spaghetti squash strands to a bowl and toss them with the taco filling mixture.
14. Warm the tortillas in a dry skillet or in the oven.
15. Fill each tortilla with a generous amount of the spaghetti squash mixture.
16. Top with desired toppings such as diced avocado, shredded lettuce, chopped tomatoes, shredded cheese, sour cream, and hot sauce.
17. Serve the spaghetti squash tacos warm and enjoy!

Interesting Facts