Black Bean and Butternut Squash Noodle Tacos

Black Bean and Butternut Squash Noodle Tacos

Fun fact: I wasn’t going to post a recipe today. The main point of today’s...

Black Bean and Butternut Squash Noodle Tacos

Fun fact: I wasn’t going to post a recipe today. The main point of today’s blog was to vote on the Inspiralized Community‘s September Recipe Challenge entrants.

More to come on that.

I had the post finished on Monday, was excited for everyone to pick the winner and then, I felt odd not sharing a recipe! I’ve gotten into my Sunday – Thursday groove and I wanted to end the blog week on a high note.

So, today, we need your votes and in return, I present to you: butternut squash noodle tacos. Fall-friendly and waist-friendly!

Black Bean and Butternut Squash Noodle Tacos

I know I recently posted a recipe for zucchini noodle tacos, as a salad bowl and as a hard shell taco. I also have a beef taco zucchini spaghetti recipe (an oldie, but a goodie!)

If you haven’t guessed it already, I loove tacos. On the weekends, I’m always debating whether to get tacos and Corona Light or pizza and red wine. Those are two of my favorite “indulgences.” Most often, I choose tacos.

Black Bean and Butternut Squash Noodle Tacos

These butternut squash noodle tacos are not only fun to eat, they’re colorful and a convenient way to use seasonal produce (butternut squash is a winter squash and cilantro grows abundant even in cold temperatures!) The feta, black beans, jalapenos and avocado provide the “add-ons,” but the seasoned squash is the star.

These noodles are baked in cumin, smoked paprika, and olive oil for the perfect dose of Mexican flavor, while still letting the sweet taste of the squash shine through. They’re fun to make and definitely crowd-pleasers: what better way to use your spiralizer than for taco night? Don’t forget the Corona Light!

Black Bean and Butternut Squash Noodle Tacos

Now, for the Inspiralized Community recipe challenges! For those of you who haven’t participated in or heard of these challenges, let me explain.

First off, the Inspiralized Community is free to join. It’s a separate page from this blog that encourages those who love spiralizing and want to get together and talk in one place – offer advice, answer questions, ask me questions and share recipes.

Black Bean and Butternut Squash Noodle Tacos

There are groups about weight loss, eating gluten-free and spiralized and even monthly recipe challenges. During the summer, I hit the brakes with the recipe challenges, since it’s a busy time of year, but now, they’re back!

The Recipe Challenges receive themes each month and members are encouraged to submit their recipes (along with a yummy picture) for their chance to win a $75 gift basket of Udi’s Gluten Free goodies (they are the official sponsor of these recipe challenges!)

Black Bean and Butternut Squash Noodle Tacos

Also, I’ll be recreating the winning recipe on the blog, later this month. Without further ado, let’s check out the entrants and their recipes:

September’s Recipe Challenge was “Fall-Themed Dish.” Members were instructed to:

The fall is coming! Now that the peak summer months are over, use any fall ingredients to make a transitional fall dish. Think apples, sweet potatoes, turnips and parsnips!

Check out the following recipes and vote (at the end) before Sunday, October 19, 11:59pm EST.


NOTE: To find any of these recipes, go to the September Recipe Challenge forum.

Recipe #1: Pumpkin Butternut Squash Chips
Entrant: Kelsey from Littleton, CO

Inspiralized Community

Recipe #2: Pork Chops with Apples and Sweet Potatoes
Entrant: Allie from Forth Worth, TX

Inspiralized Community

Recipe #3: Fall Butternut Squash Noodle Bowl with Maple Dijon Vinaigrette
Entrant: Bonnie from Largo, FL

Inspiralized Community

Now that y’all can’t wait for dinner to make one of these delicious fall-inspired dishes, let’s go vote:


Which recipe should win the September Recipe Challenge?

[poll id=”9″]

Thank you so much to all the participants and of course, to all of you who vote! I can’t wait to announce September’s winner, and I look forward to what you all come up with for the October challenge!

The October Challenge: Create any spiralized dish, using sweet potatoes! 

Nutritional Information & Recipe


Black Bean and Butternut Squash Noodle Tacos

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6


  • 1 small butternut squash peeled, Blade C
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
  • 1 large jalapeno pepper
  • 1 ripe avocado
  • ½ a lime
  • ½ small red onion
  • 1 15 oz can black beans rinsed, drained
  • 1/3 cup cilantro leaves to garnish
  • 1/3 cup crumbled cotija or feta cheese


  • Preheat the oven to 400 degrees. Line a baking tray with parchment paper. Lay out the butternut squash noodles, drizzle with olive oil and season with cumin, smoked paprika, salt and pepper. Bake for 8-10 minutes or until al dente.
  • While butternut squash is cooking, slice the jalapeno into thin slices, deseed and set aside. Slice the avocado in half, remove the core and mash the insides in a small bowl with the lime juice and set aside. Thinly slice the onion and set aside.
  • When butternut squash is done, assemble the tacos. Lay down a bibb lettuce leaf and add in a spoonful of the mashed avocado. Top with butternut squash noodles and then onion slices, black beans, jalapeno slices, and cilantro. Finish with a crumbling of cheese.


with love, Ali

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Recipe Rating


  • these are so creative! and that guac looks heavenly!
  • tacos are a food group for sure. i love the butternut squash noodles. wondering what you do with the non spiralized part of the squas?
    • Kaila - there's a post on that:
  • This was super YUMMY. My daughter is a meat & potato girl (like her dad). I'm slowly converting the two. This dish is very flavorful. The spices bring the butternut squash to life; combined with the rest of the ingredients, well what can I say - simply delicious. Thank you!!!
  • Alli is the per serving size/calorie count for one bibb lettuce leaf with toppings or two?