I'm pretty obsessed with spaghetti squash.

Not as obsessed as I am with cheese, or positioning the fan in my bedroom just right so it cools only my feet while I sleep...

But pretty darn close.

Spaghetti squash is so sweet, its texture is amazing, and it can be morphed into so many different creations!

It doesn't fight against any flavor, but instead enhances it--kind of like the perfect Instagram filter (the latest which enhanced a selfie to make it appear that I took more than 45 seconds to get ready in the morning).

When you infuse cooked spaghetti squash with chili powder, green chilies, and browned onions, you are left with a taco filling that can easily rival any protein out there.

Spaghetti squash might be coming late to this taco cage match but it is wily and ready to go.

Oh and let's not forget my pepper salsa, which brightens everything up and adds a nice crunch to it all.

The bottom line is, I'm opening a taco truck and selling only spaghetti squash tacos…

Mom, I'm going to be rich!

Spaghetti Squash Tacos with Sweet + Spicy Pepper Salsa

servings: 4; makes 8 tacos

Sweet + Spicy Pepper Salsa:

½ pint cherry tomatoes, halved
1 red bell pepper, finely chopped
1 Cubanelle pepper, finely chopped
1 jalapeño, very finely chopped
2 scallions, chopped
Zest + juice of 1 lime
2 tablespoons chopped cilantro
1 teaspoon kosher salt

Spaghetti Squash Tacos:

1 medium to large spaghetti squash (about 3½ to 4 pounds)
2 teaspoons olive oil
1 medium Vidalia onion, finely chopped
1 teaspoon kosher salt
4 cloves garlic, minced
Two 4.5-ounce cans green chiles
2 teaspoons chili powder
½ teaspoon smoked paprika
½ teaspoon chipotle chili powder
One 15-ounce can black beans
8 crispy corn taco shells
4 ounces queso fresco, crumbled

Sweet + Spicy Pepper Salsa:

Add the tomatoes, bell pepper, Cubanelle, jalapeño, scallions, lime zest, lime juice, cilantro, and salt to a medium bowl. Stir well to combine all ingredients, then set aside.

Spaghetti Squash Tacos:

Preheat the oven to 400°F. Cut the squash in half lengthwise and use a soupspoon to scoop out the seeds and discard them. Arrange the squash cut-side-up on a rimmed baking sheet. Bake the squash until the flesh is tender and can be easily separated with the tines of a fork—35 to 40 minutes. While the squash is baking, prepare the Sweet + Spicy Pepper Salsa.
When the squash is cool enough to handle, use a fork to gently separate its flesh into spaghetti-like strands (you can leave the strands in the squash shells until you need them), then leave the oven on for later use (for more details on how to prep and cook spaghetti squash, click here).
Heat the oil in a large skillet over medium-high heat, then add the onion and ½ teaspoon of the salt. Cook the onions until they are brown and tender (you want some color on them)—about 5 minutes. Add the garlic to the pan and cook until fragrant—1 to 2 minutes more. Stir in the green chilies, chili powder, paprika, the chipotle chili powder, and the remaining ½ teaspoon of salt. Then turn the heat down to medium-low, continuing to cook for 2 minutes more.
Stir the squash into the pan and toss to thoroughly combine, then fold in the beans and turn the heat to low while you are heating the taco shells.
Place the taco shells on a baking sheet and then in the oven, baking them until they are crispy—about 2 minutes.
To assemble the tacos, spoon the squash and bean mixture into the shells, dividing equally. Top with the salsa and sprinkle with the queso fresco. Serve and enjoy!

Notes:

The pepper salsa can be made ahead of time and is great on everything, including scrambled eggs or a topping for grilled chicken.
This filling can totally double as an enchilada filling!
Family Friendly: I promise your kids will really like the spaghetti squash filling—just be sure to use a chili powder that isn’t too spicy. And instead of the salsa, top the tacos with all their favorite Taco Night toppings!
Make it Meaty: Add chorizo for a nice kick or try ground turkey mixed into the filling.

: @NikkiDinki

: @NikkiDinkiCooking