3 pounds spaghetti squash (1 large or 2 small)
2 tbsp freshly squeezed lime juice (about 1 lime)
1 tsp chili powder
½ tsp ground cumin
½ tsp ground coriander
½ tsp coarse salt
Sixteen 6-inch corn tortillas
One 15-ounce can black beans, rinsed & drained
4 ounces crumbled queso fresco, feta, or Cotija cheese
¼ cup finely diced red or white onion
¼ cup chopped cilantro leaves (the cilantro-averse can use flat-leaf parsley)
Optional Finishes
Lime wedges
Dashes of hot sauce
Pierce squash (about 1 inch deep) all over with a small sharp knife to prevent it from bursting. Cook at high power for 6 to 7 minutes. Turn the squash over, & microwave it until it feels slightly soft when pressed, 8 to 10 minutes more. Cool the squash for 5 minutes.
When the squash has finished cooking & cooled slightly, working over a bowl, scrape the squash flesh with a fork, loosening & separating the strands as you remove it from the skin. Discard the skin. In a small dish, whisk lime juice with chili powder, cumin, coriander, & salt. Pour over the squash strands, & gently toss. Taste the squash, & adjust seasonings as you wish.
Assemble tacos. Heat a dry, heavy skillet over medium-high heat. Warm & slightly blister each tortilla, about 30 seconds per side. Transfer with tongs or a spatula to platter, & sprinkle each with 2 tablespoons of black beans, 2 tablespoons of spiced squash mixture, 2 teaspoons of crumbled or finely chopped cheese, & a couple pinches of onion & cilantro. Dash each with hot sauce, if that’s your thing. Serve with lime wedges & extra hot sauce.