Hi! I’m Rebecca, a commercial and editorial food and brand photographer with a studio in Nashville, and I specialize in helping chefs, restaurants, bakers, and makers market with soulful images to elevate their brands, connect with clients, and sell more of their work. I also photograph food for cookbooks and magazines including Edible Nashville and Tennessee Home & Farm.

the blog

Featured Post:

Food Friday: Spaghetti Squash & Black Bean Tacos With Sangria

June 19, 2015

food fridays



Welcome to the third installment of my Food Fridays feature! Each Friday through July, I’m sharing a different fresh and (mostly) healthy summer recipe along with photos of the dish. You can read more about this project and get the last two weeks’ recipes HERE.

This recipe for Spaghetti Squash & Black Bean Tacos With Queso Fresco just sounded so summery to me, and it turned out to be light and delicious! It’s a vegetarian meal, but you can easily add some fajita-style chicken to make a more hearty dish.

The spaghetti squash is something a little different, and the Mexican spices (coriander, chili powder, cumin and lime) make it interesting. Definitely serve this recipe with all the trimmings – cilantro, lime wedges, hot sauce and cheese – because they add just the right amount of freshness and flavor.

And don’t forget to check out the easy Sangria recipe with strawberries, orange and mint  –  perfect for summer sipping.



Spaghetti Squash and Black Bean Tacos

Makes: 4 servings

Prep: 15 minutes

Microwave: 17 minutes

Cook: 16 minutes


3 lbs spaghetti squash (1 large)

2 tablespoons lime juice

1 tablespoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon coarse salt

16 6-inch corn tortillas

1 can (15 oz) black beans, drained and rinsed

4 oz queso fresco, feta or Cotija cheese, crumbled

1/4 cup finely diced red or white onion

1/4 cup chopped cilantro

Hot sauce and lime wedges (optional)


Pierce squash (about 1 inche deep) all over with a knife. Place in a microwave on HIGH for 7 minutes. Turn squash over and microwave another 8 to 10 minutes, until slightly soft. Cool 5 minutes. (If you’d rather, you can roast the squash- that’s what I didn. Just cut the squash in half lengthwise, scoop out seeds and roast cut side down in an oiled baking pan at 375 degrees for 40 minutes.)

Scoop squash flesh into a bowl, discarding seeds and skin. In a small bowl, whisk lime juice, chili powder, cumin, coriander and salt. Pour over squash and gently toss.

Heat a skillet over medium-high heat. Warm and slightly blister tortiallas, about 30 seconds per side. Transfer to a platter and top each tortilla with 2 tablespoons each beans and squash and 2 tablespoons cheese. Garnish with onion and cilantro and, if using, hot sauce and lime wedges.

* I also added avocado and it was delicious! 🙂

Recipe Source: The Smitten Kitchen Cookbook by Deb Perelman








There are sooo many different ways to make Sangria, but this is an easy and basic recipe that just has a few ingredients. I don’t think there’s a way to mess it up, so have fun mixing up your own favorite version.




1 bottle of red wine

1 orange cut into wedges

1 cup sliced strawberries

2 tablespoons sugar

2 cups ginger ale or club soda

Additional ideas: sliced lemons, a handful of fresh blueberries, a shot or two of gin, brandy or rum…


Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Add the fruit wedges, then add sugar. Chill overnight. Add ginger ale or club soda just before serving. **I like mine served over ice. 🙂

Invite friends over and share!



Leave a Reply

Your email address will not be published.

Rebecca Denton is a food and brand photographer with a studio in Nashville.