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Ingredients
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1 (3 pound) spaghetti squash
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2 tablespoons fresh lime juice
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1 teaspoon chili powder
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½ teaspoon ground coriander
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½ teaspoon ground cumin
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½ teaspoon coarse salt
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1 (15 ounce) can black beans, rinsed and drained
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4 ounces queso fresco, crumbled
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¼ cup chopped red onion
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¼ cup chopped fresh cilantro
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16 (6 inch) corn tortillas
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¼ cup salsa
Directions
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Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork.
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Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
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Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side.
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Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa.
Cook's Note:
Red onions can be cooked in a skillet with a little vegetable oil if preferred over raw.
Nutrition Facts (per serving)
323 | Calories |
5g | Fat |
62g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 323 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 2g | 8% |
Cholesterol 6mg | 2% |
Sodium 597mg | 26% |
Total Carbohydrate 62g | 22% |
Dietary Fiber 10g | 35% |
Total Sugars 1g | |
Protein 12g | 25% |
Vitamin C 10mg | 11% |
Calcium 197mg | 15% |
Iron 3mg | 18% |
Potassium 687mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.