I know, I know. I was skeptical too.
Spaghetti squash and tacos don’t seem like a natural fit, but I swear to you…
They like peas and carrots.
I can’t take credit for this genius combo, though. It all goes Deb Perlman of Smitten Kitchen fame. Deb’s recipe testing skills are on point because I’m never lead astray; they all work. Go on and check out her blog. I’ll try not to rage with jealously while you’re away.
I’ve added my own little How to Eat twist of course. A quick lime-pickled red onion gives the whole experience a little sweet and sour punch.
One of my favourite things about this recipe is how quick it is. Microwaving rather than roasting the squash is a 15 minute job, rather than an hour and 15 minutes. Here I am mercilessly stabbing the poor squash to death.
Note: this works as an excellent post-work stress reliever.
It’s also really satisfying when you’re pulling the strands away from the skin with a fork and you get a really long one.
Or maybe that’s a weird thing to admit?
The lime juice and spice concoction is what really makes these tacos. So simple and so flavourful. Do not skip this step y’all.