Directions:
- 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.
- Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.74 Kcal (1012 kJ) | ||
| Calories from fat | 66.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 11% | |
|---|---|---|---|
| Cholesterol | 13.04mg | 4% | |
| Sodium | 386.07mg | 16% | |
| Potassium | 328.51mg | 7% | |
| Total Carbs | 38.95g | 13% | |
| Sugars | 3.79g | 15% | |
| Dietary Fiber | 6.44g | 26% | |
| Protein | 9.22g | 18% | |
| Vitamin C | 4mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 188.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 136.69 Kcal (572 kJ) | ||
| Calories from fat | 37.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 11% | |
|---|---|---|---|
| Cholesterol | 7.37mg | 4% | |
| Sodium | 218.3mg | 16% | |
| Potassium | 185.76mg | 7% | |
| Total Carbs | 22.03g | 13% | |
| Sugars | 2.15g | 15% | |
| Dietary Fiber | 3.64g | 26% | |
| Protein | 5.21g | 18% | |
| Vitamin C | 2.3mg | 7% | |
| Iron | 0.6mg | 6% | |
| Calcium | 106.6mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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