Pulled Spaghetti Squash Tacos with Avocado Slaw
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Oh My Veggies · by Nicole★ 5.0 (4)

Pulled Spaghetti Squash Tacos with Avocado Slaw

NUTRITION · PER SERVING85M COOK
CAL 24%·PRO 20%
CARBS 75G63% OF CAL
17G FIBER35G OTHER24G TOTAL SUGAR
FAT 19G35% OF CAL
3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spaghetti squash pulled into tender strands, tossed in smoky barbecue sauce, and served in crispy taco shells with avocado slaw. A plant-based fall-inspired meal.

mainamericantacodairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 2 pounds spaghetti squash (about 1 medium size)
  • 1 tablespoon vegetable oil
  • 1 small onion (chopped)
  • 2 garlic cloves (minced)
  • ½ cup water
  • ¼ cup tomato paste
  • 1 ½ tablespoons apple cider vinegar
  • 1 ½ tablespoons maple syrup
  • 1 ½ tablespoon soy sauce
  • ½ teaspoon liquid smoke
  • ½ teaspoon ground cumin
  • A few dashes of cayenne pepper (to taste)
  • 1 ripe avocado (pitted and peeled)
  • 1 garlic clove
  • 2 tablespoons apple cider vinegar
  • 3-4 tablespoons unflavored soy or almond milk
  • 2 cups shredded red cabbage
  • ½ cup shredded carrot (about 1 medium carrot)
  • ¼ cup chopped scallions (about 2 scallions)
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper to taste
  • 6 to 8 corn tortillas or taco shells
PREP
15M
SODIUM
832MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.