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Name: Pulled Spaghetti Squash Tacos with Avocado Slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: ingredients:; For the pulled spaghetti squash:; 1 medium (2 pound) spaghetti squash; 1 tablespoon vegetable oil; 1 small onion chopped; 2 garlic cloves minced; 1/2 upwater; 1/4 uptomato paste; 1 1/2 tablespoons apple cider vinegar; 1 1/2 tablespoons maple syrup; 1 1/2 tablespoon soy sauce; 1/2 easpoonliquid smoke; 1/2 easpoonground cumin; A few dashes of cayenne pepper to taste; For the avocado slaw:; 1 ripe avocado pitted and peeled; 1 garlic clove; 2 tablespoons apple cider vinegar; 3-4 tablespoons unflavored soy or almond milk; 2 cups shredded red cabbage; 1/2 upshredded carrot (about 1 medium carrot); 1/4 upchopped scallions (about 2 scallions); 2 tablespoons chopped fresh cilantro; Salt and pepper to taste; For the tacos:; 6 to 8 corn tortillas or taco shells

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INGREDIENTS

ingredients:
For the pulled spaghetti squash:
1 medium (2 pound) spaghetti squash
1 tablespoon vegetable oil
1 small onion ; chopped
2 garlic cloves ; minced
1/2 upwater
1/4 uptomato paste
1 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons maple syrup
1 1/2 tablespoon soy sauce
1/2 easpoonliquid smoke
1/2 easpoonground cumin
A few dashes of cayenne pepper ; to taste
For the avocado slaw:
1 ripe avocado pitted and ; peeled
1 garlic clove
2 tablespoons apple cider vinegar
3-4 tablespoons unflavored soy or almond milk
2 cups shredded red cabbage
1/2 upshredded carrot (about 1 medium carrot)
1/4 upchopped scallions (about 2 scallions)
2 tablespoons chopped fresh cilantro
Salt and pepper ; to taste
For the tacos:
6 to 8 corn tortillas or taco shells

INSTRUCTIONS

instructions:

To make the pulled spaghetti squash:

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.

NOTES

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Pulled Spaghetti Squash Tacos with Avocado Slaw

ingredients:
 For the pulled spaghetti squash:
1 medium (2 pound) spaghetti squash
1 tablespoon vegetable oil
1 small onion chopped
2 garlic cloves minced
1/2 upwater
1/4 uptomato paste
1 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons maple syrup
1 1/2 tablespoon soy sauce
1/2 easpoonliquid smoke
1/2 easpoonground cumin
 A few dashes of cayenne pepper to taste
 For the avocado slaw:
1 ripe avocado pitted and peeled
1 garlic clove
2 tablespoons apple cider vinegar
3-4 tablespoons unflavored soy or almond milk
2 cups shredded red cabbage
1/2 upshredded carrot (about 1 medium carrot)
1/4 upchopped scallions (about 2 scallions)
2 tablespoons chopped fresh cilantro
 Salt and 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:

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.

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Nutrition

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Serving Size: 1 (581g)
Recipe Makes: 1

Calories: 280
Calories from Fat: 101 (36%)

Amt Per Serving		% DV

	Total Fat 11.2g	15 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 3.2g
Cholesterol 0mg		0 %
Sodium 112.1mg		4 %
Potassium 2153.5mg		57 %
Total Carbohydrate 38.5g		11 %
	Dietary Fiber 8.1g	33 %
	Sugars, other 30.4g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 280

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