Spaghetti Squash and Black Bean Tacos

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


  • 2.5 - 3lb spaghetti squash
  • ½ Large red onion (thinly sliced)
  • ¼ cup plus 2 Tbspfresh squeezed lime juice (about 3 limes, divided)
  • 1 teaspoon salt (divided)
  • 2 teaspoons granulated sugar
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 can black beans (rinsed well)
  • 100g feta cheese (crumbled)
  • cilantro or parsley (for garnish)
  • 10 whole wheat tortillas


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.