Spaghetti Squash Tacos
Ingredients
- medium, spaghetti squash
- 1 teaspoon Canola oil
- 1/2 cup frozen corn
- 1 can black beans (drained and rinsed) (15 oz can)
- 1/2 cup salsa
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup salted pumpkin seeds or pepitas
- 2 tablespoons fresh lemon juice (1 lemon)
- 1/2 teaspoon garlic salt
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Salt
- 20 corn tortillas (warmed)
- Guacamole (optional)
Instructions
- Cut squash in half lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 18-20 minutes or until tender. In a large skillet, heat oil over medium heat. Add corn; cook and stir 5-7 minutes or until lightly toasted. When squash is cool enough to handle, use a fork to separate strands; stir into skillet. Add black beans, salsa, onions, cilantro, pumpkin seeds, lime juice, garlic salt, cumin and salt; heat through.
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