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.
Miracles do happen! I have been cooking a bit more lately, trying to improve my kitchen skills and oh my… I have to say that I’ve had many fails. A few months ago I tried making this same dish and it went completely south ☹ but today I totally redeemed myself!! Some of you will make fun of me, but I honestly didn’t know there was such thing as a “spaghetti squash”! I thought the dish was called “spaghetti squash” because the squash was made into little spaghetti like strings with a fork, but I was completely mistaken! I bought something called butternut squash and the end result was a mashed potato looking paste. The consistency was kind of gross and nobody ate it… it ended up being a take-out kind of day.
My bestie’s husband was kind enough to make fun of my mistake and point out that I used the wrong type of squash … thank you Gus, I got the right one this time!
Ingredients (serves 4-5 people):
2 spaghetti squash
2 cups of diced mushrooms
1 cup sliced carrots
1 cup diced celery
1 clove of garlic
1 cup diced onion
1 small piece of onion
Salt and pepper to taste
1 cube of vegan chicken flavor bouillon (if desired)
Plant based ground meat (optional)
Olive oil cooking spray
Cut the spaghetti squash in half, scoop out the seeds and sprinkle
them with salt and pepper. Spray all halves with the cooking spray and bake
them at 350° for 30 minutes or until soft. Once this is done, grab a fork and
scrape the strands.
For the sauce: blend the tomatoes, the clove of garlic, the small piece of onion, a cube of bouillon, and a bit of salt.
Sautee the diced onions with olive oil and the ground meat, then
add the carrots, mushrooms and celery. Add the sauce and cook for a good five
minutes with medium heat while constantly stirring; add salt and pepper to
taste. Cover it up and let simmer until the tomato sauce has a bit of a deeper
red color and has thickened a bit.
Serve the spaghetti squash and top it off with the sauce mix. Enjoy!
I am no chef, but I truly loved this dish and hope you do as well. I avoided using canned tomato paste or sauce, but I did end up using the plant-based meat to trick my daughter into eating it since she eats meat lol and the bouillon for a bit of extra flavor. I don’t believe those are necessary, so if you want something 100% natural skip those and voila!
Do you have any other recipes with spaghetti squash for me to try?
Would love to see them!