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Wednesday, July 17, 2013

Jamie's Spaghetti Squash and Black Bean Tacos with Queso Fresco

This recipe was created by Deb Perelman of The Smitten Kitchen, and though I originally couldn't quite envision what she meant when she said that she likened spaghetti squash to pulled pork, I can now see what she meant, after putting this recipe together for Roger and Jamie yesterday.  Delish!

3 lbs. spaghetti squash, approx. 1 large or 2 small
2 Tbs. freshly squeezed lime juice 
zest of 1 lime
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
kosher salt and freshly ground black pepper, to taste
Sixteen 6-inch corn tortillas
15. oz. can black beans, drained and rinsed very well
4 oz.  crumbled queso fresco, feta, or Cotija cheese
1/3 cup finely diced red onion
1/4 cup chopped fresh cilantro leaves or flat-leaf Italian parsley

I love working with Jamie and Roger on Tuesday Morns each month - we have such a good time!

Cook squash according to your favorite method:
1.  Microwave:  Pierce squash all over with a paring knife, approx. 1 inch into the surface - this keeps it from bursting.  Cook at high power for 7-8 minutes, then turn squash and microwave another 8-10 minutes, or until it feels slightly soft to the touch when pressed.  Cool for 5 minutes. Cut in half lengthwise and scoop out all seeds, remove cooked flesh to a medium bowl.

2.  Oven:  Cut squash in half lengthwise, scoop out the seeds, then roast halves cut-side-down on a greased baking sheet for about 50-55 minutes or until fork-tender in a 375 degree F. oven.  Cool squash, then remove cooked flesh from skin to a medium bowl.

Once flesh is into the bowl, take two forks to loosen and separate the strands of the squash until they appear as spaghetti strands.  In a separate bowl, whisk lime juice with zest, spices, salt and pepper; pour over the squash strands and toss together.  Taste, then adjust seasonings, if needed; keep warm.

Heat a greased, heavy skillet over medium high heat; warm and blister each corn tortilla, approx. 30 seconds per side.  Transfer to a platter and keep warm. In a small sauce pan, warm beans.  To assemble tacos, place approx. 2 Tbs. black beans, 2 Tbs. squash mixture onto each corn tortilla; top with cheese crumbles, onion and cilantro.  Serve with a squeeze of fresh lime juice over the top and hot sauce, if desired.  

Now You're Cookin',
Chef Alli