Usually I treat spaghetti squash as a marinara sauce delivery platform, but I was looking for something a little different. Since I only had one small squash, the Spaghetti Squash and Black Bean Tacos from the Smitten Kitchen Cookbook fit the bill.

Deb gives instructions to microwave or roast the spaghetti squash, but I did mine in my Instant Pot. The prep here is super simple — while the squash cooks, you make a sauce for it and prep your other toppings. I had plenty of time to take care of everything, but you could easily prep the toppings ahead of time if needed.

We enjoyed these. The squash itself is pretty mild, but the other toppings add lots of flavor. When we have taco night I serve everything separate so we can build our tacos however we like. So, I didn’t measure things out per taco as per the instructions. My squash was maybe half the size called for, and we had enough for two of us to have several tacos for dinner, with a little bit left over. I would definitely make these again.