inspired
from Smitten Kitchen
submitted by Karen Lonergan
added suggestions by Carol Phillips
serves 6 to 8
submitted by Karen Lonergan
added suggestions by Carol Phillips
serves 6 to 8
3 pounds spaghetti
squash
2 teaspoons fresh
squeezed lime juice
1 teaspoon chili
powder
½ teaspoon cumin
½ teaspoon ground
coriander
½ teaspoon coarse
salt
16 corn tortillas
15-ounce can black
beans well drained and rinsed
4 ounces crumbled
queso fresco/feta/Cotija cheese
¼ cup finely diced
white or red onion
¼ cup chopped
cilantro
Roasting
method: Cut spaghetti squash in half and roast, cut side down, for 40 minutes
at 375° F in oiled baking pan. Remove from oven and let cool. Remove seeds.
Using a fork, scrape out squash, separating squash strands and place in a bowl.
Microwave
method: No need to cut the squash in half. Using a small, sharp knife, pierce
(approximately 1 inch deep) all over the squash to prevent it from bursting.
Cook on high power for 6 to 7 minutes. Turn squash over and continue to
microwave until it feels slightly soft when pressed, 8 to 10 minutes more. Cool
squash for 5 minutes. Cut in half and remove seeds. Using a fork, scrape out
squash, separating squash strands and place in a bowl.
In
a separate bowl, mix lime juice, cumin, chili powder, coriander, salt. Add to
spaghetti squash and toss thoroughly. Taste squash and add seasoning
accordingly (we added pepper).
Blister
corn tortillas in a dry pan over medium high heat one at a time. Remove
tortillas to a plate. Layer tortilla, black beans, squash, diced onions, diced
cilantro, and cheese. Top with a squirt of hot sauce if that’s your jam. Enjoy
immediately
When I open my
taco stand, these will be on the menu!
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