Recipe: Skinny Spaghetti Squash Tacos

| Diet & Nutrition

skinny spaghetti squash tacos recipe serves 5 low fat low calorie and vegetarian view of ingredents

I know the title of this recipe sounds totally crazy, but thanks for trusting me! Seriously, you won't regret my delish twist on your everyday Mexican taco! It's a totally different kind of vegetarian taco! Move over meat, veggies are taking over this tortilla! Spaghetti squash is just so tasty and when mixed with your favorite taco toppings, and you still can sneak in some protein with the black beans in this dish! This is quick and easy dish to make! If you are looking for an impressive presentation, definitely go with the blue corn tacos! The yellow squash couldn't be any pretty next to the blue corn. Get ready for a beautiful dinner! For another fun way to use spaghetti squash, try my Spaghetti Squash with Turkey Meatballs!

skinny spaghetti squash tacos recipe serves 5 low fat low calorie and vegetarian view of spaghetti squash after cooked

skinny spaghetti squash tacos recipe serves 5 low fat low calorie and vegetarian view of tacos already made

skinny spaghetti squash tacos recipe serves 5 low fat low calorie and vegetarian view of tacos already made 3 tacos

Prep time: 5 minutes

Cook time: 15 minutes

Yield: 5 servings

Serving size: 2 tacos

Ingredients

1 lb spaghetti squash

1 packet reduced-sodium taco seasoning

1 small onion, chopped

16 oz can black beans, drained + rinsed

4 oz can green chili peppers, diced

10 whole grain or blue taco shells

!Optional toppings*:

tomatoes, diced

reduced-fat shredded cheddar cheese

rediced-fat sour cream

green onions, diced

*Optional ingredients are not included in nutrition calculations.

Instructions

    Carefully cut the spaghetti squash in half, lengthwise. Spoon out the seeds and stringy parts from the center. Place open side down in casserole dish with 1-inch of water.

    Cook in microwave for 10-12 minutes or until soft. Fork out the “spaghetti” into a serving dish. Mix in the taco seasoning.

    In a medium size frying pan, sauté the onion, black beans and peppers over medium heat. Cook until onions are transparent and beans are soft, about 5 minutes. Place in separate serving dish.

    To assemble: place your taco “meat” in the shell, top with bean mixture and garnish with your favorite toppings!

Nutrition Information

Calories: 287

Fat: 8g

Carbohydrates: 43g

Fiber: 6g

Protein: 7g

Sugars: 3g

Sodium: 985mg

Vitamin A: 6%

Vitamin C: 5%

Calcium: 5%

Iron: 11%

WWP+: 7 points