YUM YUM YUM! This recipe for vegetarian street tacos with a side of poblano spaghetti squash is going to give your Taco Tuesday a great twist! This recipe serves about 4 people.
Cut the spaghetti squash in half, place it on a cookie sheet and sprinkle it with salt, pepper and olive oil. Bake it at 350° until cooked through. Don’t overcook, it still needs to have a slightly crunchy consistency. Once ready, use a fork to scrape the spaghetti squash and make the noodles.
Sauce for the spaghetti squash:
While the spaghetti squash is baking, boil 3 to 4 poblano peppers, a small piece of onion, and a clove of garlic. Once they are soft, remove the seeds from the peppers and blend them together with half of a vegetarian bouillon cube, salt to taste, and a bit of sour cream. Mix the sauce with the spaghetti squash noodles in a pan and add frozen corn. Cook all together until the corn is defrosted and serve.
Slice 5 to 6 large portobello mushrooms and season them with creole seasoning, salt, pepper, and lime juice. Sautee them on the stove with a bit of olive oil and serve them in tacos with corn tortillas. Top the mushrooms with chopped onions, jalapeno peppers, and cilantro.
AMAZING!!!!! Try this and tell me what you think!