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 tsp. Molasses |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 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, molasses, 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. The rub will be very sticky because of the thickness of the molasses. Use a rubber spatula to mix because it will help blend the spice ingredients and then when you add the cut squash a bit of the moisture will help. Fold the squash 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.