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This vegetarian tostada is filled with roasted tomatoes and onions, spaghetti squash, and black beans.

Spaghetti Squash Tostadas on Taste and Tell

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!

Spaghetti Squash Tostadas

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Spaghetti Squash Tostadas
Prep time
Cook time
Total time
This vegetarian tostada is filled with roasted tomatoes and onions, spaghetti squash, and black beans.
Serves: 4 servings
  • 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
  1. Preheat the oven to 425F. Line a baking sheet with foil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
slightly adapted from Food Network Magazine March 2014

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8 Responses to Spaghetti Squash Tostadas

  1. That looks really good!

  2. Oh yum, what a unique tostada! We cook meatless a lot more often than we used to. This recipe would be a great one to add to our rotation 🙂

  3. I can’t wait to try this. It looks delicious. Pinned!

  4. cheri says:

    What a great way to prepare spaghetti squash, love this combination!

  5. I love the sound of this!

  6. Your life parallels what mine did. I ended up with two teenage boys and a husband who had a big appetite. His slowed down too. And I started to introduce a few meat free meals without making a big deal of it. As long as there is plenty and it’s tasty no one seem to even notice the lack of meat. This tostados would slip right in line, particularly since everyone in my family liked spaghetti squash to start with.

  7. Chels R. says:

    Love this recipe! What a fun way to twist up Mexican food.

  8. Joanne says:

    I don’t think the.boy would have ever guessed he’d be marrying a vegetarian, and yet here we are! i can’t wait to make these! My kind of tostada.

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