Megan's Spaghetti Squash Tacos

Recipe View 2 mins Prepare the Squash: Using a serrated knife, puncture the spaghetti squash all over to allow steam to escape. (2 minutes)

Recipe View 18 mins Microwave the squash on high for 6-8 minutes, then flip and continue microwaving for another 8-10 minutes, or until the squash is easily pierced and cooked through. (18 minutes)

Recipe View 10 mins Cool and Shred: Let the squash cool for 5 minutes before halving it lengthwise. Remove the seeds and shred the flesh with a fork, creating spaghetti-like strands. (10 minutes)

Recipe View 5 mins Season the Squash: In a large bowl, whisk together lime juice, chili powder, ground coriander, ground cumin, and salt. Add the shredded spaghetti squash and toss well to combine, ensuring the squash is evenly coated with the seasonings. (5 minutes)

Recipe View 5 mins Prepare Toppings: Place black beans (warmed if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls for easy assembly. (5 minutes)

Recipe View 5 mins Warm Tortillas: Heat corn tortillas in a skillet over medium-low heat for about 30 seconds per side, or until warmed through and flexible. Alternatively, wrap the tortillas in a damp paper towel and microwave for 30-45 seconds. (5 minutes)

Recipe View 10 mins Assemble the Tacos: Spread each tortilla with a spoonful of black beans and seasoned squash mixture. Sprinkle with queso fresco, red onion, and cilantro. Top with your favorite salsa and serve immediately. (10 minutes)