Tempting Tacos

Fresh. Healthy. Delicious.

Those three words sum up a meal I enjoyed with friends last week at another hands-on dinner party.  Lately, I’ve really been thinking about the saying, “You are what you eat.”  While I consider myself a healthy eater, I have a hard time saying no to sweets and snacks.  While moderation is key, I do find it is important to make sure to keep a balanced diet and avoid a day full of processed foods.  If you’re looking for a fresh, guilt-free, delicious meal, look no further.

This healthy taco recipe can be found in the Smitten Kitchen cookbook–an essential to your cupboard if you’re a fan of Deb’s work as I am.  While spaghetti squash isn’t a taco staple, it works wonderfully as a main filling for these summer tacos. The squash really absorbs the flavor of the added spices.  It leaves you full, without any of the feels you’d get after finishing off Taco Bell…

We rounded out the tacos with the jicama-apple salad I’ve shared on KittyKatzKitchen before, I am not afraid to reiterate how great it is.  It adds the perfect crunch to the meal, and is a healthier alternative than your typical coleslaw.  As I did before, I dressed up the recipe by adding feta cheese.  This salad was a great side to the meal and even tasted great mixed into the tacos!





Spaghetti Squash & Black Bean Tacos (From the Smitten Kitchen Cookbook)


  • 3lbs spaghetti squash (either 1 large or 2 small)
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon coarse salt
  • 16 6-inch corn tortillas
  • One 15oz can black beans, rinsed and drained very well
  • 4oz crumbled queso fresco, feta, or Cotija cheese
  • 1/4 cup finely diced red or white onion (we also caramelized some onions for the tacos!)
  • 1/4 cup chopped fresh cilantro leaves
  • I added sriracha, avocado, and tomatoes to add to tacos


  1. Roast squash: Cut the squash in half lengthwise, scoop out the seeds, and roast the halves facedown in an oiled baking pan for about 40 minutes at 375 degrees F.
  2. When the squash has finished cooking and cooled slightly, working over a bowl, scape the squash flesh with a fork, loosening and separating the strands as you remove it from the skin. Discard the skin. In a small dish, whisk lime juice with chili powder, cumin, coriander and salt. Pour over the squash strands. Taste the squash, adjust seasonings as you wish.
  3. Assemble tacos: Heat a dry, heavy skillet over medium-high heat. Warm and slightly blister each tortilla, about 30 seconds each. Transfer with tongs or a spatula to platter, sprinkle each with 2 tablespoons of black beans, 2 tablespoons of spiced squash mixture, 2 teaspoons of crumbled or finely chopped cheese, and a couple pinches of onion and cilantro. Dash each with hot sauce, if that’s your thing. Serve with lime wedges.