Spaghetti Squash Tacos

This is our favorite taco recipe with spaghetti squash replacing the usual ground meat.

1 spaghetti squash
taco seasoning (recipe to follow)
Corn taco shells
Baby spinach
Shredded cheddar cheese
1 cup cooked black beans (about 1/2 a can)
1 cup frozen corn
1/2 cup diced onion

Split spaghetti squash in half. Scoop out the seeds. Cook however you normally would spaghetti squash. I like to place mine in a glass dish with a bit of water. Cover and microwave for about 15 minutes. While cooking, mix the black beans, corn, and onion in a bowl. Leave it sitting out. Once squash is tender, use a fork to get the squash strands out. Place squash strands in a saucepan, 1 cup of water, and taco seasoning. Simmer for 5 minutes. Meanwhile, place taco shells in the oven to crisp.
Fill tacos with seasoned spaghetti squash, black bean mixture, cheese, and spinach.


Taco Seasoning - recipe from Give Peas a Chance

3 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crush red pepper flakes
1 teaspoon dried oregano
1 1/2 teaspoons dried cilantro
4 1/2 teaspoons cumin
2 1/2 teaspoons salt
3 tablespoons black pepper

Mix. Store in an airtight container. Seasons one pound of meat.
This is (obviously) hot.