Spaghetti squash has already had its’ moment, or maybe moments, of food star-dom. It first became popular when everyone gave up carbs as a substitute for pasta and made a comeback when those same people swore off gluten a few years later. But I’ve never liked it as an alternative to pasta. To me, spaghetti squash is sweet, like most other squash, and smothering it in tomato sauce doesn’t make it shine. I’d always been on the lookout for alternative ways to utilize spaghetti squash when I came across this recipe a few years ago in my (then) new Smitten Kitchen Cookbook. Intrigued by the flavor combination, I figured I should give it a try.
I never would have thought that putting spaghetti squash in a taco is all it would take to make it shine, but I’m so glad Deb did! (Leave it to her to make anything taste delicious). These spaghetti squash tacos have quickly become one of my favorite meals. The spaghetti squash stays slightly crunchy and shines with complementing spices and lime juice. Black beans are your source of protein and lend savory notes, while the crumbles of cheese add creaminess. I usually prefer flour tortillas, but I think corn are a must for this recipe to tie all of the flavors together. These tacos are quick to make, which means it’s a great meal for a week night. Plus, the leftovers are excellent on a salad or reheated and made into more tacos. Sadly, it’s hard to find spaghetti squash in Okinawa, but when I do, you know these (with a side of guac, of course) will be on our table for dinner that night.