Megan's Spaghetti Squash Tacos Recipe

Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through another 8 to 10 minutes. Let cool for 5 minutes cut in half lengthwise take out seeds and shred the flesh with a fork.

Mix fresh lime juice chili powder ground coriander ground cumin and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.

Place black beans (heat if desired) crumbled queso fresco chopped red onion and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible about 30 seconds per side.

Spread each tortilla with a spoonful of black beans and squash mixture and a sprinkling of queso fresco cheese onion and cilantro; top each serving with salsa.