Ingredients
- 1– 2lb spaghetti squash (if you go bigger, increase spices accordingly)
- 2 tablespoons melted butter
- juice of 1 lime (about 2 tablespoons)
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 14oz can black beans, thoroughly rinsed
- 8–10 crispy blue corn tortillas
- crumbled cojita cheese
- cilantro
- hot sauce (optional)
Instructions
- Preheat oven to 400F degrees.
- Cut spaghetti squash in half lengthwise, scoop out the seeds, throw about 1 teaspoon 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. (Alternately, you can microwave the squash if you’re short on time.)
- Meanwhile, combine melted butter, lime juice, chili powder, salt, cumin and garlic powder in a small bowl.
- When spaghetti squash is done remove from oven and let cool a few minutes until you can handle it easily. Working over a large bowl, gently scrape out the flesh with a fork. Add butter mixture to the squash and toss well to combine.
- In the bottom of each corn tortilla, spread out a small handful (about 2 tablespoons) of black beans. Top with some spaghetti squash (about 1/4 cup). Top again with crumbled cojita cheese.
- Line the tacos in a 9×13 baking dish or similar and bake in a preheated oven for 20 minutes.
- To serve, top with fresh cilantro and hot sauce if desired.