Like you’ve never made a creepy doll out of a spaghetti squash! I might actually be losing it, but hey, come along for the ride! Spaghetti squash tacos, you into it?
RECIPE:
SPAGHETTI SQUASH TACOS:
* 1 medium to large spaghetti squash (about 3½ to 4 pounds)
* 2 teaspoons olive oil
* 1 medium Vidalia onion, finely chopped
* 1 teaspoon kosher salt
* 4 cloves garlic, minced
* Two 4.5-ounce cans green chiles
* 2 teaspoons chili powder
* ½ teaspoon smoked paprika
* ½ teaspoon chipotle chili powder
* One 15-ounce can black beans
* 8 crispy corn taco shells
* 4 ounces queso fresco, crumbled
1. Preheat the oven to 400°F. Cut the squash in half lengthwise and use a soupspoon to scoop out the seeds and discard them. Arrange the squash cut-side-up on a rimmed baking sheet. Bake the squash until the flesh is tender and can be easily separated with the tines of a fork—35 to 40 minutes. While the squash is baking, prepare the Sweet + Spicy Pepper Salsa.
2. When the squash is cool enough to handle, use a fork to gently separate its flesh into spaghetti-like strands (you can leave the strands in the squash shells until you need them), then leave the oven on for later use (for more details on how to prep and cook spaghetti squash, click here).
3. Heat the oil in a large skillet over medium-high heat, then add the onion and ½ teaspoon of the salt. Cook the onions until they are brown and tender (you want some color on them)—about 5 minutes. Add the garlic to the pan and cook until fragrant—1 to 2 minutes more. Stir in the green chilies, chili powder, paprika, the chipotle chili powder, and the remaining ½ teaspoon of salt. Then turn the heat down to medium-low, continuing to cook for 2 minutes more.
4. Stir the squash into the pan and toss to thoroughly combine, then fold in the beans and turn the heat to low while you are heating the taco shells.
5. Place the taco shells on a baking sheet and then in the oven, baking them until they are crispy—about 2 minutes.
6. To assemble the tacos, spoon the squash and bean mixture into the shells, dividing equally. Top with the salsa and sprinkle with the queso fresco. Serve and enjoy!