Barbecue Spaghetti Squash Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Barbecue spaghetti squash tacos with refried beans, crispy tortillas, and your choice of toppings. A creative fall dinner with smoky pulled squash filling.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 6- 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
- 1/2 cup vegan barbecue sauce
- 1 tablespoon lime juice
- 1 teaspoon salt, (plus more to taste)
- 1/4 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,
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 1084mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 879mg
- Calcium
- 166mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1084MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.