Spaghetti Squash Tacos with Sweet and Spicy Pepper Salsa

by Nikki Dinki of the Cooking Channel’s Junk Food Flip

Spaghetti Squash Tacos Final BIG
Serves 4, makes 8 tacos

I promise that your kids will really like the spaghetti squash filling, just make sure to use a chili powder that isn’t too spicy. And instead of the salsa top tacos with whatever are their favorite toppings.

Sweet and Spicy Pepper Salsa

The pepper salsa can be made ahead of time and is great on everything including scrambled eggs and as a topping for chicken. Combine all ingredients in medium bowl, stir until well combined and set aside.

1 red bell pepper, finely chopped

1 Cubanelle pepper, finely chopped

1 jalapeno, very finely chopped

½ pint cherry tomatoes, halved

1 lime juice and zest

2 scallions, chopped

2 tablespoons chopped cilantro

1 teaspoon kosher salt
Spaghetti Squash Tacos

1 medium-large spaghetti squash (about 3 ½ – 4 pounds)

2 teaspoons olive oil

1 medium Vidalia onion, finely chopped

4 garlic cloves, minced

2 – 14.5 ounce cans green chiles

2 teaspoons chili powder

1 teaspoon kosher salt

½ teaspoon smoked paprika

½ teaspoon chipotle chili powder

1 – 15 ounce can black beans

8 crispy corn taco shells

4 ounces queso Fresco, crumbled

Preheat the oven to 400°F. Cut squash in half lengthwise and scoop out the seeds and discard them. Arrange squash cut-side-up on a rimmed baking sheet. Bake until flesh is tender and easily separated with the tines of a fork—35 to 40 minutes.

Use fork to gently separate the squash flesh into spaghetti-like strands (you can leave the strands in the squash shells until you need them), and leave oven on for later use.

Heat oil in large skillet over medium-high heat then add the onions and ½ teaspoon of the salt and cook until brown and tender, about 5 minutes. Add the garlic to the pan and cook until fragrant – another 1 to 2 minutes. Stir in green chilies, chili powder, paprika, and remaining salt and chipotle powder and turn the heat down to medium-low. Continue to cook for 2 minutes more. Stir squash into pan and toss to thoroughly combine, then fold in the beans and turn heat to low while heating the taco shells.

Place the taco shells on a medium baking sheet and place in the oven, bake until crispy – about 2 minutes. To assemble the tacos spoon squash and beans mixture into the shells, dividing equally. Top with salsa, sprinkle with fresh cheese, serve and enjoy! For a meatier version add chorizo or ground turkey mixed into the filling.

Learn more about Nikki Dinki and Jump Food Flip here.