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Spaghetti Squash Tacos

Spaghetti Squash Tacos

These fall inspired tacos are delicious and very unique! Give them a shot and let me know how you like them!
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Course: Dinner, Lunch
Cuisine: Mexican, Vegan
Keyword: spaghetti squash tacos
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Tacos

Ingredients

  • 2 cup Small Spaghetti Squash shredded
  • 1 cup Poblano Pepper diced
  • 1 cup Red Onion diced
  • 1 cup Vegetable Broth
  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Paprika
  • ½ tsp Garlic Powder
  • Corn Tortillas
  • Avocado as garnish
  • Cilantro as garnish
  • Roasted Pepitas as garnish

Instructions

  • Prep, wash, and cut up vegetables.
  • Half the spaghetti squash lengthwise and remove the seeds.
  • Fill a dinner plate with a little bit of water. Place the squash halves face down into the water. Microwave for 5 minutes on high.
  • Use a fork to shred the squash into noodles.
  • In a pot, bring the vegetable broth and spices to a boil.
  • Add the spaghetti squash and reduce to a simmer. Cook until liquid is gone.
  • In a pan, steam or fry the red onion and poblano pepper.
  • Assemble tacos with all the garnishes and serve!
Tried this recipe?Mention @nuttinelli or tag #nuttinelli!