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Spaghetti Squash & Black Bean Tacos

Total Time

Prep: 35 min. Cook: 10 min.


10 servings

Who knew that spaghetti squash could be so amazing stuffed inside tacos? This unique recipe is a whole new take on a classic! —Kayla Capper, Ojai, CA


  • 1 medium spaghetti squash (about 4 pounds)
  • 1 teaspoon canola oil
  • 1/2 cup frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup salsa
  • 2 green onions, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup salted pumpkin seeds or pepitas
  • 2 tablespoons lime juice
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 20 corn tortillas (6 inches), warmed
  • Guacamole, optional


  1. 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.
  2. In a large skillet, heat oil over medium heat. Add corn; cook and stir 5-7 minutes or until lightly toasted.
  3. 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. Serve with tortillas and, if desired, guacamole.

Nutrition Facts

2 tacos: 192 calories, 4g fat (1g saturated fat), 0 cholesterol, 522mg sodium, 36g carbohydrate (3g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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