Smitten with Friends and Food: Night 2

I know some people might run the opposite direction when they hear about putting spaghetti squash in your tacos, but that ingredient is exactly what intrigued me to make this recipe. Unfortunately, that might have been the ingredient that caused the disgusted look on my roommate's face when I told her about Tuesday night's menu. To satisfy all my friends for Taco Tuesday we had delicious shredded chicken tacos too!

Now back to the delicious, spicy, wonderful, interesting, delicious (I already said that, didn't I?) spaghetti squash and black bean tacos from my Smitten Kitchen cookbook. The squash didn't even taste like a vegetable after all the different spices that this recipe called for. The whole combination made for a unique, but kind of incredible taco experience. 

Along with tacos, my sweet and domestic roommates helped out by making some other Mexican must-haves; guacamole and fresh margaritas! They were both a huge success and the three of us had a lot of fun tripping over each other in our tiny kitchen. The entire mexican spread was perfect for a lazy Tuesday night of great food, drinks, TV, and girl time with best friends.

Spaghetti Squash and Black Bean Tacos with Queso Fresco: by the Smitten Kitchen
(Makes sixteen 6-inch tacos, serving 4 generously or 8 modestly)
(but if you add chicken like me and have enough tortillas then you could probably feed a small army)

What You Need
3 pounds spaghetti squash (I snagged the last one at Sprouts in OKC)
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon coarse salt
Sixteen 6-inch corn tortillas
One 15-ounce can black beans, rinsed and drained very well
4 ounces crumbled queso fresco, feta, or Cotija cheese
1/4 cup finely diced red or white onion
1/4 cup chopped fresh cilantro leaves

What You Do
1. Cook the squash in the microwave (it's the easiest!)
Pierce the squash all over with a sharp knife so it does not explode in the microwave. Cook on high power for 6 to 7 minutes then flip and cook for another 8 to 10 minutes, or until soft to the touch. Cool for 5 minutes.
2. When the squash is cooled slightly, cut in fourths and working over a bowl, scrape the squash with a fork, loosening and separating the strands as you remove it from the skin. 
 3. In a small dish, whisk the lime juice with chili powder, cumin, coriander, and salt. 
4. Pour over the squash and gently toss to coat.
5. Heat a dry skillet over medium-high heat. Warm and slightly blister each tortilla, about 30 seconds each side. (If you walk away they will burn- happens to me every time)
6. Fill each tortilla with 2 tablespoons black beans, 2 tablespoons of spiced squash, 2 teaspoons of crumbled cheese, and a couple pinches of onion and cilantro. Add hot sauce or lime if you feel so inclined!

To top off this meal, I whipped up one of my all-time favorite treats with a grown-up twist.

Harvest Roast Chicken with Grapes, Olives, and Rosemary tonight!

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