Spaghetti Squash Tacos with Black Beans & Quick Pickled Red Onion

Thanks to Deb Perelman’s first cookbook, this is a great recipe for a veggie taco. The method of cooking spaghetti squash in a microwave makes for an easy weeknight meal, and the cumin, lime juice and garlic make it big on flavor. I’ve made one addition, and that is quick pickled onions. They add a snap of texture and acidity and are easy to put together while you are preparing the other elements.

Spaghetti Squash Tacos with Black Beans & Quick Pickled Red Onion

Prep Time 15 minutes
Cook Time 12 minutes
Adapted from Smitten Kitchen
Thanks to Deb Perelman's first cookbook, this is a great recipe for a veggie taco. The method of cooking spaghetti squash in a microwave makes for an easy weeknight meal, and the cumin, lime juice and garlic make it big on flavor. I've made one addition, and that is quick pickled onions. They add a snap of texture and acidity and are easy to put together while you are preparing the other elements.
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Course Main Course
Servings 8

Ingredients
 

  • 1 large spaghetti squash, about 3 pounds
  • juice and zest from 1 lime
  • 2 garlic clove, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground allspice
  • 1 ½ teaspoon kosher salt
  • 1 can black beans, drained and rinsed
  • ½ cup chopped cilantro
  • ½ cup crumbled feta or cotija cheese
  • 16 corn tortillas

For the red onion:

  • 1 small red onion, cut into large dice
  • ¼ cup red or white wine vinegar
  • 1 tablespoon sugar
  • ¼ cup water
  • ½ teaspoon kosher salt

Instructions
 

  • Begin by making the quick pickled red onion. Warm the water, vinegar, salt and sugar in a small saucepan until the sugar and salt are dissolved. Place the chopped onion in a bowl or jar and pour the liquid over top, making sure the onion is submerged. If it is not fully submerged, add a little more vinegar. Let it sit at room temperature while you prepare the tacos. (Onions will keep covered and refrigerated for 1-2 weeks).
  • Pierce the squash all over with a sharp knife. Place on a microwave safe plate and microwave for 6 minutes. Turn it over, then microwave again for another 6 minutes. Test if it is done by spearing it with a sharp knife. It should go through easily. If it is not totally softened, cook for another few minutes. Let it cool slightly.
  • Split open the squash and scoop out the seeds with a spoon. Using a spoon or fork, shred the spaghetti squash into strands and place in a bowl.
  • In a separate small bowl, combine the garlic, lime juice and zest, chili powder, cumin, allspice and salt. Pour this mixture over the squash and toss to combine.
  • Cook the tortillas in a dry skillet about 1 minute per side. Wrap in a dish towel or keep in a taco warmer.
  • To serve the tacos, place a scoop of the squash in the bottom of a tortilla. Top with some black beans, then garnish with the pickled onions, cilantro and cheese. Serve right away. Alternatively, set everything out and let everyone make their own taco with desired toppings.
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