Spaghetti Squash Tacos

inspired from Smitten Kitchen
submitted by Karen Lonergan
added suggestions by Carol Phillips
serves 6 to 8

3 pounds spaghetti squash

2 teaspoons fresh squeezed lime juice

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon ground coriander

½ teaspoon coarse salt

16 corn tortillas

15-ounce can black beans well drained and rinsed

4 ounces crumbled queso fresco/feta/Cotija cheese

¼ cup finely diced white or red onion

¼ cup chopped cilantro

Roasting method: Cut spaghetti squash in half and roast, cut side down, for 40 minutes at 375° F in oiled baking pan. Remove from oven and let cool. Remove seeds. Using a fork, scrape out squash, separating squash strands and place in a bowl.

Microwave method: No need to cut the squash in half. Using a small, sharp knife, pierce (approximately 1 inch deep) all over the squash to prevent it from bursting. Cook on high power for 6 to 7 minutes. Turn squash over and continue to microwave until it feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes. Cut in half and remove seeds. Using a fork, scrape out squash, separating squash strands and place in a bowl.

In a separate bowl, mix lime juice, cumin, chili powder, coriander, salt. Add to spaghetti squash and toss thoroughly. Taste squash and add seasoning accordingly (we added pepper).

Blister corn tortillas in a dry pan over medium high heat one at a time. Remove tortillas to a plate. Layer tortilla, black beans, squash, diced onions, diced cilantro, and cheese. Top with a squirt of hot sauce if that’s your jam. Enjoy immediately

When I open my taco stand, these will be on the menu!