This vegetarian tostada is filled with roasted tomatoes and onions, spaghetti squash, and black beans.
When I first got married, my husband had quite an appetite. He could out eat pretty much anyone I knew. I knew the basics of cooking, and I loved to cook, but I didn’t have a lot of experience cooking for more than just myself. And while most newlyweds scour cookbooks and recipes for the perfect “cooking for two” recipes, I was making full recipes just for the two of us.
Along with having to feed a big appetite, he was also a big meat eater. A meat and potatoes kind of guy (except he’s not a big potato lover – but you get my point.) I really don’t think I made a meat-free meal that whole first year of marriage.
Well, a lot has changed since those first years of marriage. Maybe it’s age, maybe it’s metabolism, but my husband’s appetite has slowed down. Which is a good thing because one day I’ll have 2 teenage boys and I’m sure keeping up with them will be a challenge in and of itself. And where there was always meat on the table, now we try to go meat free once or twice a week. Sometimes my husband still asks where the meat is, but most of the time, he doesn’t even notice anymore!
These Spaghetti Squash Tostadas were a recent meat free meal to grace our table, and they are going on my list as one of my favorites. I have been addicted to spaghetti squash lately, and this was such a unique and different way to serve it. Add in some roasted veggies, and I had a meal that I would happily eat on a regular basis.
For the spaghetti squash, I used a method where you microwave it. I had never cooked my spaghetti squash this way, but as it turns out, this is my new favorite method. I have the hardest time cooking it in the oven and not having it turn out like mush. In the microwave, the squash was perfectly cooked and the strands stayed a little bit firm and had the perfect texture. Feel free to cook the squash however is the best for you, but I’ve found my new favorite method!
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- 3 tablespoons vegetable oil, divided
- 2½ teaspoons chili powder, divided
- 1 teaspoon chipotle chili powder
- salt and pepper
- 1 pint cherry or grape tomatoes, halved
- 1 large red onion, cut into ½-inch wedges
- ½ spaghetti squash, seeded
- 1 (15-oz) can black beans, drained and rinsed
- 8 tostada shells
- ½ cup sour cream
- fresh cilantro
- lime wedges
- Preheat the oven to 425F. Line a baking sheet with foil.
- In a medium bowl, whisk together 2 tablespoons of the vegetable oil, 2 teaspoons of the chili powder and chipotle chili powder. Season with salt and pepper. Add in the tomatoes and onion and stir to coat. Arrange on the baking sheet in a single layer. Roast, stirring once, until tender, about 25 minutes.
- Meanwhile, place the spaghetti squash, cut side up, in a microwave safe dish. Add about ½ cup of water, then cover the dish with plastic wrap and microwave until tender, 10-15 minutes. Let sit until cool enough to handle, then using a fork, gently scrape the flesh into a bowl.
- In a skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the beans and cook until heated, mashing as they warm up.
- Spread the beans on the tostadas. Top with some of the spaghetti squash, some of the vegetables, and a dollop of sour cream. Top with fresh cilantro and squeeze lime juice over the top before serving.
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