Spaghetti Squash and Black Bean Tacos with Queso Fresco

A veggie twist on street tacos, and these require very little advanced planning - if you use the microwave!
(serves 4)

1 large spaghetti squash (3 cups)
2 T. freshly squeezed* lime juice
1 T. chili powder
1/2 t. ground cumin
1/2 t. ground coriander
1/2 t. kosher* salt
16 6" corn tortillas
1 can low sodium* black beans drained and rinsed
4 oz. queso fresco or Cotija cheese, crumbled
1/4 cup finely diced red or sweet* white/yellow onion
1/4 cup chopped cilantro
Your choice of hot sauce and lime wedges

Pierce squash about 1" deep all over with a sharp knife. Place in a microwave safe dish and microwave on high for 7 mins. Turn squash over and microwave another 8-10 mins, until slightly soft. Cool 5 mins. Alternately, you can roast squash - cut in half lengthwise, scoop out the seeds, and roast cut side down in an oiled baking pan at 375 for 40 mins. Scoop squash flesh into a bowl, discarding seeds and skin. Heat beans in a small saucepan til bubbly. In a small bowl, whisk lime juice, chili powder, cumin, coriander, and salt. Pour over squash and gently toss. Heat a skillet over med.-high heat. Warm and slightly blister tortillas about 30 secs. per side. Transfer to a platter and top each tortilla with 2 T. each beans and squash and 2 t. cheese. Garnish with onion and cilantro, hot sauce and lime wedges.

"If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently - with more love, patience, tolerance, and care."

Have FUN today!!

Love,

MM