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Ingredients

1 (3 pound) spaghetti squash 2 tablespoons fresh lime juice 1 teaspoon chili powder ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon coarse salt 1 (15 ounce) can black beans, rinsed and drained 4 ounces queso fresco, crumbled ¼ cup chopped red onion ¼ cup chopped fresh cilantro 16 (6 inch) corn tortillas ¼ cup salsa

Nutrition Info

323.3 calories carbohydrate: 61.6 g cholesterol: 6.1 mg fat: 5.2 g fiber: 9.9 g protein: 12.3 g saturatedFat: 1.6 g servingSize: - sodium: 597.1 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

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.

6 servings

My daughter-in-law made these as a delicious, low-fat alternative to beef tacos! This is her recipe, and they are delicious!!