Kitchen Supplies:

  • Baking sheet
  • Aluminum foil
  • Grater
  • Large bowl

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


1 mini squash, spaghetti

2 tbsp. biodynamic extra virgin olive oil

¼ cabbage, green

1 lime

1 tbsp. essential spice mix (cumin, coriander, garlic powder)

to taste salt & pepper

6 yellow corn tortillas

¼ cup bean dip

¼ cup sheep feta

¼ cup pinehedge sour cream, plastic tub

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Roast the Spaghetti Squash

  •  Preheat the oven to 400°F and line a baking sheet with aluminum foil.
  • Halve the squash (if whole) and scoop out the seeds. Brush the flesh with 1 tbsp. olive oil. Use a fork to poke some holes in the flesh to allow steam to escape.
  • Place on the baking sheet, flesh side up, and roast until fork-tender, about 30-40 minutes.
  • Remove from oven and let cool slightly.

Prepare the Taco Filling

  • Rinse and shred the cabbage with a grater.
  • Cut the lime in half and squeeze one half of the juice into a large bowl. Add 1 tbsp. olive oil, the Essential Spice Mix, and salt and pepper to taste.
  • Add the cabbage and toss to thoroughly coat.

Shred the Squash

  • Once the squash has cooled enough to handle, use a fork to scrape out the strands of squash flesh. Add them to the large bowl with the cabbage and toss to coat.

Bring It All Together

  • Wrap the corn tortillas in aluminum foil and place them on an oven rack to warm for a few minutes.
  • Cut the remaining lime half into wedges.
  • Once warmed, evenly divide the tortillas between two plates. Spread some of the bean dip on each tortilla and top with the squash/cabbage mixture.
  • Garnish with crumbled feta and a dollop of sour cream. Serve with lime wedges for squeezing!