INGREDIENTS 1 medium spaghetti squash 1 tbsp freshly squeezed lemon juice ½ tbsp chili powder ½ tsp ground cumin ½ tsp ground coriander ½ tsp sea salt Sixteen 6-inch corn tortillas 1 can organic black beans, rinsed and drained 1 cup soy yogurt 1 cup cherry tomatoes, finely diced 1 avocado, chopped chopped cilantro favorite salsa INSTRUCTIONS Preheat oven to 375 degrees and spray pan with coconut oil cooking spray. Cut the squash 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 squash is cooked, remove and allow to cool 5 minutes, then scrap the flesh with a fork to loosen and separate the strands. Add strands of flesh to bowl and discard skins. In a separate bowl, combine chili powder, cumin, coriander, and salt, whisk in lemon juice and pour over squash strands. Gently toss to mix seasonings throughout, taste and adjust seasonings accordingly. Heat a dry skillet over medium heat and warm tortillas one at a time until slightly blistered on each side, about 30-45 seconds per side. To assemble the tacos, transfer warmed tortillas to platter and add spoonful of black beans, scoop of seasoned squash, dollop of yogurt, finely chopped tomatoes and avocados, then sprinkling with chopped cilantro. Add salsa, hot sauce or any other desired garnishes and serve. Or more importantly, EAT!