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.
Spaghetti Squash Tostadas
(Food Network magazine, March 2014)
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.