Squash + Tacos
Spaghetti squash….hmmm, what comes to mind?
A winter vegetable for sure, it reminds me that we are in the dead of winter…or the memory of nasty bland squash my babysitter gave me one time when I was little, and it quickly made it’s way back up after that! Yes, that was not a fond memory of squash, but other than that, I don’t remember having it much when I was younger. Funny- I have been more adventurous with food the older I get!
We love tacos in our house, can’t get enough of ’em! Fish, chicken, ground turkey, steak…endless possibilities! I’m currently on a mission to have a vegetarian night once or twice a week. My son thinks I’m nuts and my sweetie, well, he loves everything I cook!
We love to make tortillas from scratch. They are easy, and taste so fresh. If you have 10 minutes you can whip up a batch. A few years ago Andrew made a tortilla press, it is one of my favorite kitchen gadgets, we use it all the time! Fear not, if you do not have one of these, a rolling pin and your hands will work just fine! The flour I use, is Mesa Flour. The only small tweaking to the recipe on the bag I do, is add a touch more olive oil. I do not like my tortillas really dry.
Try these meat alternative tacos tonight! They are loaded with flavor and good for you too!
- 2-3 pound spaghetti squash
- juice from 1 lime
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt and pepper
- 1 can black beans, rinsed
- 1/2 finely diced red onion
- 4 oz crumbled queso fresco or Cotija cheese
- 1/4 C chopped cilantro
- Cut squash in half lengthwise and scrape out the seeds.
- On an oiled pan, roast face down for 40 mins at 375 degrees.
- When cooled enough to handle, scrape out the inside of squash with a fork into a bowl, this should resemble “spaghetti”.
- Season with spices and lime juice.
- Warm tortillas before assembling in a heated skillet.
- Assemble tacos with squash, beans, onions, cilantro and cheese.