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Spaghetti Squash & Black Bean Tacos

Makes enough for sixteen 6-inch tacos

3 pounds spaghetti squash (either one large or 2 small) Ė You donít want to go any larger than 3 pounds because there wonít be enough seasoning to flavor your squash mixture

2 tablespoons (about 1 lime) freshly squeezed lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon coarse salt
1 15-ounce can of black beans, rinsed and drained very well
roughly 1/4 cup finely diced red or white onion Ė I used a red onion here, as it has more flavor and adds a pop of color as well.

crumbled queso fresco or Cotija cheese - both are so similar in taste and texture that it doesnít really matter which one you use

fresh cilantro leaves
10-16 6-inch soft corn tortillas

Preheat your oven to 400 degrees and prep and cook up your spaghetti squash. Hereís the cliff note version on how to roast up spaghetti squash. Rinse your squash, cut it in half lengthwise, scoop out the seeds, throw about 1/2 tablespoon olive oil on each half and roast both halves face down on a rimmed baking sheet.

Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, 45-60 minutes, or longer depending on the squash. Remove from the oven and set aside until they are cool enough to handle.

While the squash is cooking away, prep your ingredients. Squeeze your 2 teaspoons fresh lime juice into a small bowl. In another small bowl mix together the 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 teaspoon coarse salt, set aside.

Dice up your red onion, wash up the cilantro and trim off the bottom stems, rinse and drain your black beans and throw your cheese into a bowl. Weíre setting up a taco bar baby!

When the squash is finished cooking, let it cool for a few minutes so its easier to handle. Working over a large bowl, gently scrape out the flesh with a fork. Compost the skin. Add the 2 tablespoons of lime juice to the bowl with the chili spices and whisk to combine.

Pour the chili and lime mixture over the squash strands and toss well to combine. I used a pair of tongs here so that I could really get everything mixed well together. You will notice that the color of the squash will change from a golden-yellow to an orange color.

You can heat up your tortillas at any time, either while your squash is cooking, cooling or after itís been mixed together with the spices. You can heat up the tortillas one of three ways.

Throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20 seconds per side.

Donít feel like turning on the grill? Then turn on your stove. Set your burner to low and put the tortilla on top of the grate and cook for about 20 seconds per side, or until you get it browned to your liking. Use a pair of tongs to flip the tortilla.

Donít have a stove with burners? Thatís ok. Just heat up a dry, heavy skillet over medium-high heat. Warm and slightly blister each tortilla, about 30 seconds per side.

You donít have to heat up the corn tortillas, but they taste SO much better when you do, seriously, give it a try.

Now comes the fun part, assembling the tacos! Sprinkle each tortilla with a layer of black beans.

Throw some of the squash mixture on top of the beans.

Throw on some cheese and red onions.

Top it all off with some fresh cilantro. We love eating the cilantro leaves and the top of the stems, but you can also just chop up the leaves serve it that way as well.

Thereís your finished product!