Wednesday, October 26, 2011
One time when I was a little girl my mom made spaghetti squash for the first time. I don't know what she did to it, but that meal lives to this day in infamy. It was disgusting. No one ate it, including my mom. I've had mixed feelings toward spaghetti squash ever since.
Fast forward to today. I made spaghetti squash tacos for dinner and loved it! Who needs meat when you can make delicious, crave-able tacos using fresh veggies. I served the tacos on oatmeal tortillas with a fresh fire-roasted tomato sauce and a little bit of queso fresco. Oh.....my!
SPAGHETTI SQUASH TACOS
1 Spaghetti Squash
1 tablespoon olive oil
1 Red Onion, sliced
1 jalapeno, diced
1/2 tablespoon chili powder
1/2 tablespoon cumin
1. Cut spaghetti squash in half. Scoop out the "guts." Put both halves face down in a 9x13 pan. Put enough water in the pan to cover the bottom of the pan twice over (this will keep your squash moist). Bake at 350 degrees for 45-60 minutes.
2. Heat olive oil in a pan over medium high heat. Saute onion and jalapeno for 5 minutes. Add in chili powder, cumin, and garlic. Saute for another couple of minutes until fragrant.
3. Scoop out the cooked squash and add it to the onionhttp://www.blogger.com/img/blank.gif mixture. Mix it all up.
4. Serve on tortillas (preferably whole wheat or oatmeal tortillas to keep it healthy!) and a little fresh salsa.
FIRE ROASTED TOMATO SALSA
1/2 red onion
1 bunch cilantro
1 lime, juiced
1/2 tsp salt
1. Roast the tomatoes and onion under your broiler until they begin to blacken.
2. Toss everything into a food processor (or blender).