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