Spaghetti Squash Tacos
1 large spaghetti squash, halved and seeded
2 teaspoons vegetable oil
1 (1.25 ounce) package dry taco seasoning mix (or use your own)
1 small onion, diced
1 jalapeno pepper, seeded and diced (if using)
1 cup fresh corn (or frozen, thawed)
1 can black beans, drained and rinsed
12 crisp taco shells
(note: you could also add beef, mushrooms, shredded lettuce and avcado to these too!)
Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish. (you can also use the microwave or use a pot of boiling water)
Bake the squash in the preheated oven until tender, 30 to 40 minutes.
Strip the squash from the rind with a fork into short strands and set aside.
Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes.
Add the corn and beans and cook till heated through.
Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more.
Stuff into taco shells and top with salsa and cheese.
Dig in and enjoy! :)