Preheat oven to 375 degrees F (190 degrees C) and spray a pan with Coconut Oil Cooking Spray (to taste).
Cut the 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 tablespoon), Ground Cumin (1/2 teaspoon), Ground Coriander (1/2 teaspoon), and Sea Salt (1/2 teaspoon).
Whisk in Lemon Juice (1 tablespoon) and pour over squash. Gently toss to mix seasonings throughout, taste and adjust.
Heat a dry skillet over medium heat and warm the 6-Inch Corn Tortilla (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), some Cherry Tomato (1 cup) and Avocado (1).
Add Salsa (to taste) and sprinkle with Fresh Cilantro (to taste) then serve!