Friday, March 29, 2013

spaghetti squash and black bean tacos with queso fresco.

I know what you're thinking.  That the idea of spaghetti squash in a taco sounds absurd.  That the idea of any type of squash in a taco is just absurd and ridiculous but, you should leave logic by the way side and try them.  These tacos are life-changingly good.  I'm still unsure of what makes them so irresistible.  Perhaps its the combination of tender squash, and creamy avocado.  Or the loads of hot sauce mingled with lime and cheese, but whatever it is, these are pretty perfect (I should have never doubted it considering the recipe comes from The Smitten Kitchen Cookbook and Deb can do no wrong in my book).  We ate them twice last week and I imagine these will land on heavy rotation considering how quick, easy, and satisfying they are.  

Spaghetti Squash and Black Bean Tacos with Queso Fresco
Recipe adapted (slightly) from The Smitten Kitchen Cookbook

Serves 4 generously 

3 pounds (1360 grams) spaghetti squash (either 1 large or 2 small)
2 tablespoons (30ml) freshly squeezed lime juice (from about 1 lime)
1 1/2 teaspoons chili powder
1 teaspoon crushed chipotle chili flakes (hot smoked paprika would also work)
1/2 teaspoon ground cumin
1/2 teaspoon coarse salt
Sixteen 6 inch corn torillas
One 15-ounce can black beans, drained, and rinsed
4 ounces crumbled queso fresco
1/4 cup chopped fresh cilantro
1 avocado, sliced

To serve: Lots of Hot Sauce

Cut the squash in half lengthwise, scoop out the seeds, and roast the halves facedown in an oiled baking pan for about 40 minutes in a 375 degree oven.  

When the squash has finished cooking and cooled slightly, working over a bowl, scrape the squash flesh with a fork, loosening and seperating the strands as you remove it from the skin.  Discard the skin.  In a small bowl, whisk lime juice, with chili powder, crushed chipotle, cumin, and salt.  Pour over the squash strands and gently toss them together.  Taste the squash and adjust seasonings as you wish.  

Heat a dry, heavy skillet over medium-high heat.  Warm and slightly blister each tortilla, about 30 seconds per side.  Transfer with tongs or a spatula to platter and sprinkle with black beans.  Top with some of the squash, some cheese, avocado, and cilantro.  

Serve with tons of hot sauce.  

1 comment:

  1. I am absolutely making this next week! I LOVE spaghetti squash!