Spaghetti Squash Tacos

I'm pretty obsessed with spaghetti squash, not as obsessed as I am with cheese, or positioning the fan in my bedroom just right so it cools only my feet while I sleep, but pretty darn close.

It's so sweet, the texture is awesome and it can be morphed into so many things.

It doesn't fight against any flavor but more just enhances it, kind of like the perfect Instagram filter which enhanced my latest photo so it almost looks like I took more than 45seconds to get ready this morning.

When you infuse cooked spaghetti squash with chili powder, green chilies and browned onions, you are left with a taco filling that can easily rival any protein out there.

Spaghetti squash might be coming late to this taco cage match but it is wily and ready to go.

Oh and let's not forget my pepper salsa to brighten everything up and give a nice crunch to it all.

The bottom line is, I'm opening a taco truck and selling only spaghetti squash tacos… Mom, I'm going to be rich!

Spaghetti Squash Tacos with Sweet + Spicy Pepper Salsa

Serves 4 - Makes 8 tacos

Sweet + Spicy Pepper Salsa

1 red bell pepper, finely chopped

1 Cubanelle pepper, finely chopped

1 jalapeno, very finely chopped

½ pint cherry tomatoes, halved

1 lime juice + zest

2 scallions, chopped

2 tablespoons chopped cilantro

1 teaspoon kosher salt

Spaghetti Squash Tacos

1 medium-large spaghetti squash (about 3 ½ - 4 pounds)

2 teaspoons olive oil

1 medium Vidalia onion, finely chopped

4 garlic cloves, minced

2 – 14.5 ounce cans green chiles

2 teaspoons chili powder

1 teaspoon kosher salt

½ teaspoon smoked paprika

½ teaspoon chipotle chili powder

1 - 15 ounce can black beans

8 crispy corn taco shells

4 ounces queso Fresco, crumbled

Sweet + Spicy Pepper Salsa

  1. Combine all ingredients in medium bowl, stir until well combined and set aside

Spaghetti Squash Tacos

  1. Preheat the oven to 400°F. Cut the squash in half lengthwise and use a soupspoon to scoop out the seeds and discard them. Arrange the squash cut-side-up on a rimmed baking sheet. Bake the squash until the flesh is tender and can be easily separated with the tines of a fork—35 to 40 minutes. While the squash is baking, prepare the salsa.
  2. Once the squash is finished cooking, use a fork to gently separate the squash flesh into spaghetti-like strands (you can leave the strands in the squash shells until you need them), leave the oven on for later use.
  3. Heat the oil in a large skillet over medium-high heat then add the onions and ½ teaspoon of the salt and cook until brown and tender, you want some color on the onions – about 5 minutes. Add the garlic to the pan and cook until fragrant - another 1 to 2 minutes. Stir in the green chilies, chili powder, paprika, the remaining salt and the chipotle powder and turn the heat down to medium-low, continue to cook for 2 minutes more. Stir the squash into the pan and toss to thoroughly combine, then fold in the beans and turn the heat to low while you are heating the taco shells.
  4. Place the taco shells on a medium baking sheet and place in the oven, bake until crispy – about 2 minutes.
  5. To assemble the tacos spoon the squash and beans mixture into the shells, dividing equally. Top with the salsa and sprinkle with queso fresco. Serve and enjoy!

FF: I promise that your kids will really like the spaghetti squash filling, just make sure to use a chili powder that is not too spicy. And instead of the salsa top tacos with whatever is there favorite toppings on taco night.

Make it Meaty: Add chorizo for a nice kick or try ground turkey mixed into the filling.

Notes:

  • The pepper salsa can be made ahead of time and is great on everything including scrambled eggs and as a topping for chicken.
  • This filling can totally double as an enchilada filling

 

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