Ingredients and Weight:
- 2 medium spaghetti squash (5-6 lbs total)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1/2 cup chopped red onion
- 1/2 cup chopped cilantro
- 1/4 cup shredded Monterey Jack cheese (or your favorite vegan cheese)
- 8 small corn or flour tortillas
Preparation Time:
40 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
3 (moderate)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise. Remove seeds and pulp.
- Drizzle with olive oil, season with salt, cumin, chili powder, smoked paprika, garlic powder, and onion powder.
- Place squash cut-side up on a baking sheet and roast for 60-75 minutes, or until tender and spaghetti-like.
- While the squash is roasting, heat black beans and corn in a skillet over medium heat. Season with salt and pepper to taste.
- Remove squash from the oven and use a fork to scrape out the squash into spaghetti strands.
- Divide spaghetti squash, black bean mixture, red onion, cilantro, and cheese between tortillas. Serve warm.
Nutritional Information:
- Calories: 320
- Fat: 15 grams
- Cholesterol: 0 milligrams
- Sodium: 440 milligrams
- Carbohydrates: 40 grams
- Dietary fiber: 10 grams
- Protein: 9 grams
Dish Characteristics:
- Hearty and satisfying
- Vegetarian and customizable
- Flavorful and aromatic
User Comments:
- "These tacos are a great way to get your veggies in!"
- "The flavors in this dish are amazing!"
- "I love that I can customize these tacos to my liking."
Special Precautions and Tips:
- Be careful when cutting spaghetti squash, as it can be slippery.
- If your tortillas are too dry, you can warm them in the microwave or on a griddle.
- Experiment with different toppings to create unique flavor combinations.
