Roasted Squash Tacos
Servings
2Serving size
3 tacosThis recipe can easily be multiplied and makes great leftovers, hot or cold.
Ingredients
| 8 ounces Yellow squash (about 2 small) |
| 8 ounces Zucchini (about 2 small) |
| 1 tsp. Ground cumin |
| 1 tsp., ground Dried oregano |
| 2 tsp. Cocoa, dry powder, unsweetened |
| 1/8 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 1 tsp. Maple syrup |
| 1 Tbsp. Olive oil |
| 2 Tbsp Pumpkin seeds (pepitas) |
| 4 Ounces Reduced fat monterey jack cheese (shredded) |
| 2 cup shredded Iceberg lettuce |
| 6 tortilla, medium (approx 6 inch dia) Corn tortillas (or crispy corn taco shells) |
Instructions
Place a large skillet in the oven and preheat to 325°F.
Place the cumin, oregano, cocoa powder, maple syrup, salt and pepper in a bowl and blend together with a rubber spatula. Add the squash and toss well to coat.
Add the olive oil to the hot pan and then the pumpkin seeds and the squash and zucchini.
Roast for 15 minutes. Toss frequently.
When the squash is cooked, place it in the taco shells and top with the shredded cheese and lettuce.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
When you mix together the wet rub, use a large mixing bowl.
Fold the squash together with the rub until it is well coated.
When roasting the squash, toss frequently using a wooden or ovenproof rubber spatula to keep the squash and pumpkin seeds from sticking to the pan and burning.
This recipe is a bit spicy but is more designed for those with GERD/Acid Reflux. If you don’t have issues with spicy food, use a 1/2 teaspoon of dried oregano, 1/2 teaspoon of paprika (or smoked paprika) and 1/2 teaspoon of chili powder in the rub.