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Spaghetti Squash Tacos with Sweet + Spicy Pepper Salsa
NIKKI DINKI COOKING20Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 pt. cherry tomatoes (halved)
- 1 red bell pepper (finely chopped)
- 1 cubanelle pepper (finely chopped)
- 1 jalapeño (very finely chopped)
- 2 scallions (chopped)
- 1 lime
- 2 Tbsp. chopped cilantro
- 1 tsp. kosher salt
- 1 spaghetti squash (medium to large, about 3½ to 4 pounds)
- 2 tsp. olive oil
- 1 Vidalia onion (medium, finely chopped)
- 1 tsp. kosher salt
- 4 cloves garlic (minced)
- 9 oz. green chiles
- 2 tsp. chili powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. chili powder (chipotle)
- 15 oz. black beans
- 8 taco shells (crispy corn)
- 4 oz. queso fresco (crumbled)
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