It has been entirely TOO long since I have last posted. I have no excuse, except for saying that teaching has completely consumed my life. Whenever I’m not teaching, I thinking and reading about teaching. Therefore, food/cooking/baking has become merely a means of survival.
However, I’m dipping my toe back in the water, hoping to reclaim some of my love for the foodie world, including blogging about new recipes. This will require me to actually start preparing new recipes (lately, I’ve been heavily leaning on my recipe archives for tried and true successful dishes). I am confident that if I ease myself back in, with no real pressure on myself, I will be able to get back into food blogging mode. (famous last words, right?)
Or I’ll just take it one day at a time, and start by sharing a recipe I made awhile back, one that sounds perfect to accompany the warming weather trends. I bring to you today Smitten Kitchen’s delicious recipe for Spaghetti Squash Tacos. These tacos consist of a spaghetti squash spiced with chili powder, black beans, and feta. Everything gets jazzed up with a squeeze of fresh lime juice and a generous drizzle of hot sauce.
These tacos are a delightful break from the standard vegetarian taco formulas (either avocado and beans, potatoes, etc.). The squash absorbs flavorings quite nicely and pairs well with the feta and black beans. Overall, a keeper of a recipe.
Spaghetti Squash Tacos with Black beans and Feta
Recipe from the Smitten Kitchen Cookbook
- 3 pounds spaghetti squash (either one large or 2 small) –
- 2 tablespoons (about 1 lime) freshly squeezed lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon coarse salt
- 1 15-ounce can of black beans, rinsed and drained very well
- roughly 1/4 cup finely diced red or white onion –
- crumbled feta (or really any cheese of your liking)
- fresh cilantro leaves
- hot sauce (I went with Tapatio)
- additional lime wedges for squeezing over tacos
- 10-16 6-inch soft corn tortillas
1. Preheat your oven to 400 degrees and prep and cook up your spaghetti squash: rinse your squash, cut it in half lengthwise, scoop out the seeds, throw about 1/2 tablespoon olive oil on each half and roast both halves face down on a rimmed baking sheet. Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, about 45-60 minutes. Remove from the oven and set aside until they are cool enough to handle. If you need more detailed instructions, google away (it’s really pretty simple).
2. While the squash is cooking away, prep your ingredients. Squeeze your 2 teaspoons fresh lime juice into a small bowl. In another small bowl mix together the 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 teaspoon coarse salt, set aside. Dice up your red onion, wash up the cilantro and trim off the bottom stems, rinse and drain your black beans and throw your cheese into a bowl.
3. When the squash is finished cooking, let it cool for a few minutes so its easier to handle. Working over a large bowl, gently scrape out the flesh with a fork. Compost the skin. Add the 2 tablespoons of lime juice to the bowl with the chili spices and whisk to combine.
4. Pour the chili and lime mixture over the squash strands and toss well to combine. I used a pair of tongs here so that I could really get everything mixed well together. You will notice that the color of the squash will change from a golden-yellow to an orange color.
5. You can heat up your tortillas whenever you are ready to assembly. The microwave or oven works in a jiff, but I prefer to lightly char my on the stove burners. Extra flavor! (takes about 30 seconds per side)
6. Now comes the fun part, assembling your tacos! I start off with a layer of beans and spaghetti squash, folllowed up with cheese, onions, and cilantro. My final touch is an extra squeeze of lime juice and drizzle of hot sauce…yum!