Pulled Spaghetti Squash Tacos with Avocado Slaw
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
3 -4 servings
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Calories
439 kcal
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Course
Main Course
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Cuisine
American
Pulled Spaghetti Squash Tacos with Avocado Slaw
Description
To prepare the Pulled Spaghetti Squash Tacos with Avocado Slaw, the spaghetti squash is baked whole at 400°F until tender, then shredded to reveal strands that resemble pulled meat. Meanwhile, a savory sauce is made by sautéing onion and garlic, then simmering with tomato paste, apple cider vinegar, maple syrup, soy sauce, liquid smoke, cumin, and a touch of cayenne for a balanced smoky-sweet-spicy profile. This sauce is combined with the squash strands to create the 'pulled' filling.
The avocado slaw blends ripe avocado, garlic, apple cider vinegar, and soy or almond milk into a creamy dressing, tossed with shredded red cabbage, carrot, scallions, and cilantro. This slaw contributes a fresh, cool crunch that contrasts with the warm, saucy squash. The filling is spooned onto warmed corn tortillas or taco shells for an inviting vegetarian taco option.
This dish showcases a creative use of spaghetti squash as a meat alternative, highlighting smoky and tangy flavors with creamy slaw for balance. It’s suitable for a flavorful plant-based taco meal that offers texture diversity and bright elements with fresh herbs and vegetables.
Ingredients
For the pulled spaghetti squash:
- 2 pounds spaghetti squash about 1 medium size
- 1 tablespoon vegetable oil
- 1 onion chopped, small
- 2 garlic minced, cloves
- ½ cup water
- ¼ cup tomato paste
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons maple syrup
- 1 ½ tablespoon soy sauce
- ½ teaspoon liquid smoke
- ½ teaspoon cumin ground
- cayenne pepper to taste, a few dashes
For the avocado slaw:
- 1 avocado pitted and peeled, ripe
- 1 garlic clove
- 2 tablespoons apple cider vinegar
- 3-4 tablespoons soy milk unflavored or almond milk
- 2 cups red cabbage shredded
- ½ cup carrot about 1 medium carrot, shredded
- ¼ cup scallions about 2 scallions, chopped
- 2 tablespoons cilantro chopped, fresh
- salt to taste
- black pepper to taste
For the tacos:
- 6 to 8 corn tortillas or taco shells
Instructions
To make the pulled spaghetti squash:
- Preheat oven to 400°F. Poke a few holes in the spaghetti squash with a knife, then place on a baking sheet. Bake until easily pierced with a knife, about 1 hour. Remove from oven and allow to cool for a few minutes.
- While the spaghetti squash cools, coat the bottom of a medium saucepan with oil and place over medium heat. When oil is hot, add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté about 1 minute more, until very fragrant. Add water, tomato paste, apple cider vinegar, maple syrup, soy sauce, liquid smoke and cumin. Stir until smooth and well blended. Bring the mixture to a simmer, lower heat and allow to cook at a low simmer, uncovered, for 10 minutes, adding a splash more of water if the mixture becomes too thick. Remove from heat.
- When spaghetti squash is cool enough to handle, cut it in half lengthwise. Scrape out the seeds and inner pulp, then scoop out the inner flesh and add to the sauce mixture. Using a fork, pull the mixture into strands, and then stir a few times, until squash is evenly coated with sauce.
To make the avocado slaw:
- Place avocado, garlic and cider vinegar into a food processor bowl fitted with an S-blade, and process until smooth. Thin with 3 to 4 tablespoons of milk, as needed. Place cabbage, carrots, scallions and cilantro into a medium bowl. Add avocado mixture and toss to coat. Season with salt and pepper to taste.
To make the tacos:
- If using corn tortillas, warm them up by placing each one into a hot skillet for 30 seconds or so. Divide pulled spaghetti squash and avocado slaw among tortillas or shells, stuff and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3-4 servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 439kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 823mg | 34% |
| Potassium | 1218mg | 26% |
| Fiber | 13g | 52% |
| Sugar | 21g | 42% |
| Vitamin A | 5084IU | 102% |
| Vitamin C | 57mg | 63% |
| Calcium | 182mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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