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.
Now just load on the goodies and eat up.
Erin
Spaghetti Squash and Black Bean Tacos
Serves
10 small tacos
Prep time
35 minutes
Cook time
10 minutes
Total time
45 minutes
From book
Lightly adapted from The Smitten Kitchen
Ingredients
Directions
1.
Cook squash in microwave for quickest results. Pierce all over with a sharp knife to a depth of about 1 inch. Microwave on high for 12-15 minutes turning part way every 4 minutes, until it's slightly soft when squeezed.
2.
Meanwhile, whisk ¼ cup lime juice, ½ tsp salt and 2 tsp of sugar in a small bowl. Add sliced onions and combine well. Allow to sit for at least 30 minutes. This can be done well in advance, the onions will keep for up to a week.
3.
Cut squash in half and using a fork scrape the strands of squash away from the skin, removing seeds as you go.
4.
In a small separate bowl, whisk together 2 Tbsp remaining lime juice, ½ tsp salt, chilli powder, cumin and coriander. Add to squash and toss well to coat evenly.
5.
Assemble the tacos with squash, beans, onions, feta and garnish with cilantro or parsley.
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Anonymous says
Thanks Erin. You KNOW I will just LOVE this recipe. Thanks for fixing the original posting.XO