Tex-Mex Spaghetti Squash Tacos Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This Tex-Mex Spaghetti Squash Tacos Recipe offers a healthy twist on traditional tacos. By using spaghetti squash as a filling, you can enjoy a delicious and nutritious meal that is both satisfying and flavorful.

The recipe is simple and perfect for a quick weeknight dinner. You can customize the toppings to your liking, making it a versatile option for taco night.

Delicious Spaghetti Squash Tacos

These tacos feature roasted spaghetti squash mixed with black beans, corn, and Tex-Mex spices, all served in soft tortillas. The recipe takes about 1 hour from start to finish and serves 4 people.

Ingredients

1 medium spaghetti squash
1 can (15 oz) black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
8 small corn or flour tortillas
1 avocado, sliced
1 cup diced tomatoes
1/2 cup chopped fresh cilantro
Lime wedges for serving

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
Mix the Filling: In a bowl, combine the cooked spaghetti squash strands, black beans, corn, chili powder, cumin, salt, and pepper. Mix well.
Warm the Tortillas: While the filling cools slightly, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
Assemble the Tacos: Fill each tortilla with the spaghetti squash mixture and top with avocado, diced tomatoes, and cilantro.
Serve: Squeeze fresh lime juice over the tacos and serve immediately.