Spaghetti Squash Tostadas

This dish was actually very easy to make and was pretty easy! And if you use vegan sour cream, it’s vegan! And yay, another way to use spaghetti squash! I gave my 3 year old the bean mixture to eat, and she seemed to like that. My 7 year old wanted to pick this up and eat it like a taco.

rating: 8.5

Spaghetti Squash Tostadas
(Food Network magazine, March 2014)

serves 4
time needed: 40 min.


3 tablespoons vegetable oil, plus more for frying
2 1/2 teaspoons chili powder
1 teaspoon chipotle chile powder (I omitted)
Kosher salt and freshly ground pepper
1 pint cherry tomatoes, halved
1 large red onion, cut into 1/2-inch wedges
1/2 spaghetti squash, halved and seeded
1 15 -ounce can black beans (do not drain)
8 corn tortillas
1/2 cup sour cream
Fresh cilantro, for topping
Lime wedges, for serving



Preheat the oven to 425 degrees F. Whisk 2 tablespoons vegetable oil, 2 teaspoons chili powder, the chipotle powder, 1 teaspoon salt and a few grinds of pepper in a bowl. Add the tomatoes and red onion; toss. Roast on a baking sheet, stirring once, until tender, 25 minutes.

Meanwhile, put the squash cut-side up in a microwave-safe dish; add 1/2 cup water, cover with plastic wrap and microwave until tender, 10 to 15 minutes. Let cool; scrape the flesh into a bowl using a fork. Add the roasted vegetables and toss.

Heat the remaining 1 tablespoon vegetable oil and 1/2 teaspoon chili powder in a medium skillet over medium heat. Add the beans and mash with a fork. Bring to a simmer; cook, stirring, until thickened, about 5 minutes. (Add a splash of water if the beans get too thick.)

Heat 1/2 inch vegetable oil in a separate skillet over medium-high heat. Fry each tortilla until crisp, 2 minutes. Spread the beans on the tortillas; top with the vegetables, sour cream and cilantro. Serve with lime wedges.



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