Spaghetti squash and black bean tacos with queso fresco


This might actually be one of the best uses of spaghetti squash I’ve ever encountered. I like spaghetti squash for the most part, but I have a hard time enjoying it as a substitute for, well, spaghetti. So, tacos! Much better option.

What worked: The spices were awesome and balanced out the slight sweetness of the squash, they fed me and my husband and a friend who had come over to play video games, and they made great leftovers (always a plus).

What didn’t work: Maybe I just didn’t get the good stuff, but this was my first time having queso fresco in a long time, and I found it be pretty flavorless. Nice texture, but flavorless. Deb mentions in the book that feta could work as a substitute, which I kinda wish I’d used instead.

Would I make it again?: Definitely! I occasionally get spaghetti squash in my CSA, so I would re-create for those times (and use feta instead!).


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