Spaghetti squash and black bean tacos with queso fresco from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 143) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • matt_gn5je0 on March 07, 2026

    Really enjoyed this one. Would suggest over seasoning a bit and extra lime juice, but overall was a great mostly healthy dinner option. We used cotija cheese and white corn tortillas. Slightly blackening the tortillas on a dry hot cast iron got them perfect.

  • shoffmann on August 24, 2018

    I agree with others that this is a bit bland as written, but comes together quickly once the squash has been cooked.

  • hsteel on June 04, 2017

    I had a spaghetti squash kicking around, so I made this for lunch today. It was really good. I made double the lime mixture and mixed half with the squash and half with the beans. Used lots of cilantro in both. Because some of the comments said it was a little bland, I made a quick pico de gaillo with cherry/grape tomatoes and red onion. All together it was a real flavour punch. The only thing I don't like about using black beans is that they tend to fall all over the place. I might lightly mash them next time.

  • texannewyorker on September 14, 2016

    overall, a good idea, but the result is very meh. Seriously lacking in the flavor department as written. Fortunately that's easy to fix.

  • monica107 on January 25, 2014

    I made the spaghetti squash component in advance, making this a super quick and easy meal. I found some storebought taco sauce to be a great addition, since I wanted a little more spice.

  • vinochic on October 30, 2013

    for me this was just okay. overall we found it to be bland. maybe adding a little spice to the beans would help...

  • louie734 on January 29, 2013

    One very small, or 1/2 regular size squash makes enough for tacos to serve 4.

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