Spaghetti Squash and Black Bean Tacos with Queso Fresco

Spaghetti Squash and Black Bean Tacos with Queso Fresco
Servings: 4 Yield: servings Prep 15 mins Microwave 17 mins Cook 16 mins


  • 3 pounds spaghetti squash (1 large)
  • 2 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon coarse salt
  • 16 6-inch corn tortillas
  • 1 can (15 oz) black beans, drained and rinsed
  • 4 ounces queso fresco, feta or Cotija cheese, crumbled
  • 1/4 cup finely diced red or white onion
  • 1/4 cup chopped cilantro
  • Hot sauce and lime wedges (optional)

Make It

1. Pierce squash (about 1 inch deep) all over with a knife. Place in a microwave-safe dish and microwave on HIGH for 7 minutes. Turn squash over and microwave another 8 to 10 minutes, until slightly soft. Cool 5 minutes. (Alternatively, you can roast squash. Cut in half lengthwise, scoop out seeds and roast cut side down in an oiled baking pan at 375 degrees for 40 minutes.)

2. Scoop squash flesh into a bowl, discarding seeds and skin. In a small bowl, whisk lime juice, chili powder, cumin, coriander and salt. Pour over squash and gently toss.

3. Heat a skillet over mediumhigh heat. Warm and slightly blister tortillas, about 30 seconds per side. Transfer to a platter and top each tortilla with 2 tbsp each beans and squash and 2 tsp cheese. Garnish with onion and cilantro and, if using, hot sauce and lime wedges.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 430, Fat, total (g): 10, chol. (mg): 20, sat. fat (g): 4, carb. (g): 69, fiber (g): 15, pro. (g): 17, sodium (mg): 814, Percent Daily Values are based on a 2,000 calorie diet.