Cooking Through A Cookbook

Spaghetti Squash and Black Bean Tacos with Queso Fresco Review

Recipe 48 from The Smitten Kitchen Cookbook by Deb Perelman

WW Note: Happy to report that this recipe is very WW friendly at 3 points a taco, or dependant on your tortilla and cheese. If you use 1 point tortillas, and skip on the cheese these guys go down to 1 point a taco! Happy Taco Day!


I realize it has been quite awhile since I posted a recipe but that’s because it has been awhile since we made a new one.

My plan is always to make one once a week yet when budget is tight, I’ll skip some weeks because some ingredients feel a little too fancy when I can cook for cheaper. But October is over…when did that happen…and Thanksgiving is next week…holy cow…and somewhere in that mess I would like to do one more recipe before I’m baking for Christmas….God help me and my decreasing waistline!

Speaking of which, I’m 30lbs down from August 1st and happier for it. It’s recipes like these that make loosing weight easier then it should be! This is a very WW friendly recipe and it’s not lacking in flavor at all!

This is my new favorite healthy taco recipe! It was so quick and easy and very family friendly for those who enjoy spaghetti squash.

Deb gives you a few tips for cooking the spaghetti squash and I opted for the one that I haven’t tried before….the microwave! Honestly, I don’t know why you would even do her oven version since it takes 40 min whereas the microwave version was less then 20 total.

Once the spaghetti squash is scrapped out, dinner comes together really quickly. The beans should be rinsed and drained and the onions should be chopped before the squash is done.

Then you’re mixing the spices with the lime juice and adding it to the cooled squash before warming the tortillas and assembling.

Guys, that’s it! If you’re looking for a quick and easy taco dinner then you’ll be wanting to pin this!

My only suggestion is that you might want to do a little extra of the spice/lime mixture that you’re tossing with the squash. I felt like I had quite a bit of squash that was under seasoned and I should have made up some more to better cover it but I was working on Toddler Time so…well… you understand. It was about speed not accuracy or even quality!

These make up 16 easily but I would probably plan to have a 2nd can of beans if you like them. My husband loves black beans and heaped them on high so the beans didn’t make it to the 16th taco.

You can find the recipe here with Chef Alli or here from Basil and Blueberries. A few people have this posted and don’t seem to give Deb credit so I couldn’t post those but these 2 give credit where due.

I hope you give these a try!

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