Barbecue Spaghetti Squash Tacos

Three Spaghetti Squash Tacos on a plate.

5 from 1 vote

Barbecue Spaghetti Squash Tacos

These spaghetti squash tacos are the delicious fall dinner you probably didn't know you needed in your life! They're made with refried beans and barbecue "pulled" spaghetti squash filling stuffed into crispy tortillas and piled high with your favorite toppings.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Entree, Main

Cuisine: American, Mexican

Servings:

Calories: 294kcal

Author: Alissa Saenz

Ingredients

1 medium spaghetti squash (about 3 to 4 pounds)
1 tablespoon vegetable oil
1 medium onion, diced
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
½ cup vegan barbecue sauce
1 tablespoon lime juice
1 teaspoon salt, plus more to taste
¼ cup chopped fresh cilantro
2 cups vegan refried black beans, store-bought or homemade
12 corn tortillas, warmed in a hot skillet
Additional toppings of choice, such as shredded cabbage, diced avocado, vegan sour cream, vegan shredded cheese, hot sauce, or salsa

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Poke five or six holes into the spaghetti squash with a sharp knife.
Place the spaghetti squash into the oven, directly on the rack. Roast the squash until it's easily pierced with a knife, about one hour.
Remove the squash from the oven and let it cool for a few minutes. Once it's cool enough to handle, cut the squash in half length-wise, scoop out the seeds with a spoon and discard them. Use a fork to break up the remaining flesh, raking it until it takes on a stringy texture. Measure out four cups of squash for your taco filling. Save any extra for another use.
Coat the bottom of a large skillet with the oil and place it over medium-high heat. Once the oil is hot, add the onion. Cook the onion for about five minutes, until it softens and just begins to brown, stirring it constantly to prevent it from burning.
Stir in the garlic, cumin, chili powder, and smoked paprika. Stir everything up and cook the mixture for about one minute, until it becomes very fragrant.
Add the spaghetti squash and barbecue sauce to the skillet. Cook the mixture for one to two minutes, stirring constantly to incorporate the sauce into the spaghetti squash.
Remove the skillet from heat and stir in the lime juice, salt and cilantro.
To assemble the tacos, spread a thin layer of refried beans on each tortilla, then stuff it with spaghetti squash filling and any additional toppings of choice.
Serve.

Nutrition