Spaghetti Squash and Black Bean Tacos From The Smitten Kitchen Cookbook by Deb Perelman Serves 4 generously or 8 modestly
3 pounds spaghetti squash (either 1 large or 2 small) 2 tablespoons freshly squeezed lime juice (from about 1 lime) 1 teaspoon chili powder ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon coarse salt Sixteen 6-inch corn tortillas Once 15-ounce can black beans, rinsed and drained very well 4 ounces crumbled queso fresco, feta, or Cotija cheese ¼ cup finely diced red or white onion ¼ cup chopped fresh cilantro leaves (or parsley)
Optional finishes: Dashes of hot sauce Lime wedges
To cook the squash in a microwave: Pierce squash (about an 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, and microwave it until it feels slightly soft when pressed, 8 to 10 minutes more. Cool the squash for 5 minutes.
To roast the squash in an oven: cut the squash in half lengthwise, scoop out the seeds, and roast the halves facedown in an oiled baking pan for about 40 minutes in a 375-degree oven. When the squash has finished cooking and cooled slightly, working over a bowl, scrape the squash flesh with a fork, loosening and 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, and salt. Pour over the squash strands, and gently toss them together. Taste the squash, and adjust the seasonings as you wish.
Assemble tacos: Heat a dry, heavy skillet over medium-high heat. Warm and slightly blister each tortilla, about 30 seconds per side. Transfer with tongs or a spatula to platter, and sprinkle each with 2 tablespoons of black beans, 2 tablespoons of spiced squash mixture, 2 teaspoons of crumbled or finely chopped cheese, and a couple pinches of onion and cilantro. Dash each with hot sauce, if that’s your thing. Serve with lime wedges and extra hot sauce.