Preheat oven to 375 degrees F (190 degrees C) and spray a pan with
Coconut Oil Cooking Spray (as needed)
Spaghetti Squash (1)
in half lengthwise, scoop out the seeds, and roast the halves facedown on baking pan for 35-40 minutes, or until flesh is soft.
Once the spaghetti squash is cooked, remove and allow to cool 5 minutes, then scrape the flesh with a fork to loosen and separate the strands. Add strands of flesh to a bowl and discard the skins.
In a separate bowl, combine
Chili Powder (1/2 Tbsp)
Ground Cumin (1/2 tsp)
Ground Coriander (1/2 tsp)
Sea Salt (1/2 tsp)
Whisk in the juice from
and pour over the squash. Gently toss to mix seasonings throughout, taste and adjust.
Heat a dry skillet over medium heat and warm the
6-Inch Corn Tortillas (16)
one at a time, until slightly blistered on each side, about 30-45 seconds per side.
To assemble the tacos, transfer warmed 6 inch corn tortillas to platter and add spoonful of
Organic Black Beans (1 can)
, scoop of seasoned medium spaghetti squash, dollop of
Greek Yogurt (1 cup)
Cherry Tomatoes (1 cup)
Salsa (to taste)
and sprinkle with
Fresh Cilantro (to taste)