Friday, July 18, 2014

Don't be scared by these tacos

Because they are delicious. These black bean and spaghetti squash tacos are from my favorite blogger, turned cookbook author, Smitten Kitchen and are so, so good.
Alex and I are back on the paleo kick and these basically fit the bill. I added ground beef to make it "a meal" for Alex, but they would be just as good without. They sound super weird and off-putting, but the spaghetti squash acts, sort of like the lettuce/peppers on a fajita and all the seasonings make it very flavorful. Why do I ever doubt Deb??

Spaghetti Squash and Black Bean Tacos
Recipe from Smitten Kitchen cookbook
Makes enough for sixteen 6-inch tacos

3 pounds spaghetti squash (either one large or 2 small) – You don’t want to go any larger than 3 pounds because there won’t be enough seasoning to flavor your squash mixture, but feel free to go smaller
1 lb ground beef (you will not need it all for the tacos)
2 tablespoons (about 1 lime) freshly squeezed lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon coarse salt
1 15-ounce can of black beans, rinsed and drained very well
roughly 1/4 cup finely diced red or white onion – only used for garnish, add as you like
crumbled queso fresco or Cotija cheese - both are so similar in taste and texture that it doesn't really matter which one you use
fresh cilantro leaves
10-16 6-inch soft corn tortillas
  1. Preheat your oven to 400 degrees and prep and cook up your spaghetti squash. Rinse your squash, cut it in half lengthwise, scoop out the seeds, throw about 1/2 tablespoon olive oil on each half, sprinkle with salt and pepper and place both halves face down on a rimmed baking sheet. 
  2. Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, 25-40 minutes, or longer depending on the squash. Remove from the oven and set aside until they are cool enough to handle. 
  3. While the squash is cooking, brown the ground beef. I added the same seasoning for the squash (see step 4). 
  4. Prep your squash ingredients. In a small bowl mix together the 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 teaspoon coarse salt. Add the 2 tablespoons of lime juice to the bowl and whisk to combine.set aside. 
  5. Dice up your red onion, wash up the cilantro and trim off the bottom stems, rinse and drain your black beans and throw your cheese into a bowl. 
  6. When the squash is finished cooking, let it cool for a few minutes so its easier to handle. Working over a large bowl, gently scrape out the flesh with a fork. 
  7. Pour the chili and lime mixture over the squash strands and toss well to combine. You will notice that the color of the squash will change from a golden-yellow to an orange color.
  8. You can heat up your tortillas at any time, either while your squash is cooking, cooling or after it’s been mixed together with the spices. 
  9. Then just assemble your tacos. Sprinkle each tortilla with a layer of black beans, squash, cheese and cilantro. Enjoy!
I had left over black bean/ground beef mixture and squash. I frozen them separately and then reheated later. Such an easy and healthy meal.


  1. OK, I give up what the heck is a 'paleo kick'? I am asking for those afraid to ask. PWayne

    1. It is the "paleo diet", or the diet that the cavemen ate. So no dairy or wheat, basically. Just fruits, veggies and meat. But I can't live without dairy, so I always cheat on that!