Tostadas of Spaghetti Squash a la Veracruzana

(serves about 20-24 tostadas)

Squash a la veracruzana prep:

1 ea onion, sliced
2 ea bell peppers
8 ea garlic cloves, sliced
¼ tsp chili flakes
4 cups diced, ripe tomatoes
3 tbsp green olives, sliced
3 tbsp capers, chopped        
8 cups spaghetti squash, cooked & prepped
1 tbsp cilantro, chopped
Oil as needed (about 2 tbsp)
Salt & pepper to taste

Squash tostadas assembly:

24 ea tostadas
2 cups beans, refried
2 cups cabbage, shredded (or crisp greens)               
1 cup whole milk Greek yogurt (or sour cream)
1 cup goat’s milk Feta
1 cup cilantro leaves
1 cup salsa of choice
6ea avocados (optional)


  1. Roast, scrape and reserve the spaghetti squash.
  2. Sautee the onions, peppers, garlic and chili flakes in oil.  Once translucent, add tomatoes and cook down excess water.  Season as you go.
  3. Once reduced by about 25% add olives and capers. 
  4. Once it’s back at a simmer, reheat the squash in the sauce and finish with the fresh cilantro. Reserve. 
  5. Smear tostadas with beans, pile on squash mixture, top with cabbage, salsa and finish with the cream, crumbled cheese, cilantro & (optional) sliced avocado.  Can be served hot or cold.