Finding a spaghetti Squash on the counter instead of the pantry. I was quickly reminded of the list – 25 Best Spaghetti Squash Recipes . I had already made number two, number three ,number eight, and number eighteen . Today I embark on number ten , with my own real-life revisions. Bon Appetit.
• 1 large spaghetti squash
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 10 6-inch corn tortillas
• Herb Farm Steak Seasoning
• 1 can organic black beans, rinsed and drained
• 2 Roma tomatoes, finely diced
• 1 quarter of onion chopped
• Chopped cilantro for garnish
Instructions :Preheat oven to 375 degrees. Cut the squash in half lengthwise, scoop out the seeds, sprinkle with Herb Farm Steak Seasoning, and roast the halves face down on baking pan for 35-40 minutes or until flesh is soft. Once the squash is cooked, remove and allow to cool five minutes, then scrape the flesh with a fork to loosen and separate the strands. In a bowl, combine tomato, cilantro, onion, black beans, cumin, salt, and lemon juice. Gently toss to mix salsa. Heat a dry skillet over medium heat and warm tortillas one at a time until slightly blistered on each side, about 30 – 45 seconds per side. To assemble the tacos, transfer warmed tortillas to platter and add spoons full of seasoned squash, salsa, finely chopped tomatoes, and shrimp . Add any other desired garnishes and serve. Or more importantly, EAT!
Shrimp: I marinated shrimp in left over bell pepper mixture from this recipe (it freezes well) Heat 1 T olive oil or butter in a large nonstick skillet over medium-high heat. Add the shrimp and cook until opaque throughout, 3 to 5 minutes.