I could eat tacos for every meal of the day and not get sick of them (breakfast tacos anyone?). Endless combinations and they are usually small enough where you can try at least 3 different kinds of tacos and feel great about it. I’ve been experimenting with a number of different combos, but usually I forget to write down and document what I’m doing. They are immediately consumed and sent to taco truck heaven (not sure what the difference is from normal heaven as I imagine it).
These guys were born of my winter squash overload. I really like the texture and flavor absorption power of the spaghetti squash and thought it could make a delicious taco filling. It definitely did the job. The first one I dressed up with all the fixins was good, but something was missing. Once I tried it with a layer of jalapeno cilantro hummus (available at Trader Joes) on the bottom, it really took it to the next level.
The taco sauce I used is a really simple combination of vegenaise and hot sauce. I used the Cayenne Habanero hot sauce from All Spice Cafe. I love all of their stuff, great spice level and a flavor depth you don’t get from the more traditional hot sauces. Your favorite mixed with the vegenaise (or regular mayo if you are so inclined) will work perfectly. The ratio I used is one teaspoon of hot sauce to one tablespoon of vegenaise, you can scale this up as you wish and add more hot sauce if you need the fire.
Let me know what you think about the tacos in the comments below! Did you use different toppings? What was your hot sauce of choice?
Spaghetti Squash Tacos
- 1 large spaghetti squash about 4 pounds
- 1 tbsp olive oil
- 1 clove garlic minced
- 1/2 tsp shallots minced
- 1 tsp cumin ground fresh if possible
- 1/2 tsp coarse kosher salt
- 1 tbsp lime juice
- 4 dashes cayenne pepper
- 1/2 tsp smoked paprika
- 1 tbsp veganaise
- 1 tsp hot sauce I used All Spice Cafe Cayenne Habanero
- 12 corn tortillas
- 1 bunch frisée
- 3 hass avocados ripe
- cilantro jalapeno hummus you can get this at Trader Joe's
- 2 cucumbers diced
- cilantro optional, chopped
Preheat oven to 400 degrees. Cut squash in half lengthwise and gut the seeds with a spoon. Throw them out or you can save them to roast the seeds.
Combine the oil, shallots and garlic with a pinch of kosher salt. Use a brush to spread the oil mixture over the gutted squash. Try to get the garlic and shallots spread evenly, but don't worry about it too much as it will all be mixed together later.
Bake squash in the oven for an hour. Once done scoop the squash into a large mixing bowl. Do your best to keep the stringiness intact. While it's baking you can chop/prep the toppings as well as combine the vegenaise and the hot sauce for the taco sauce.
Add in cumin, kosher salt, paprika, lime juice and cayenne pepper. Mix with a spoon or spatula until evenly combined.
Heat up the corn tortillas on the stove or in the oven depending on how many you need. Layer the hummus on the bottom, then the squash, then sliced avocado, chopped cucumber, the frisée, cilantro if you like and layer the creamy spicy sauce on top. Add a squeeze of lime once all is done and enjoy!