Spaghetti Squash and Black Bean Tacos

You know what the hardest thing about being a parent is for me?

Not the sleepless nights, not the time, not the money. 

It's needing to be a good example.

No swearing.  No TV marathons.  No staying up all night (well, not by choice).

I even have to eat right.  Like all the time!  It's no good trying to slip the kid sweet potatoes and green beans when I've got a cupcake or five hidden behind my back.

He knows!  They always know.

I feel like I owe him an apology in advance for passing on all my faults.  Nothing is a better motivation to improve than seeing a tiny, adorable person do a bad thing.  A bad thing they learned from you.

Man, this post was supposed to be funny but it's just turned into mom guilt.

Mom guilt!  The enemy of all that is good and holy.

Let's just eat some tacos, eh?  We can definitely get that right. 

Spaghetti Squash and Black Bean Tacos (taken from Deb, ahh sweet Deb)

When cooking and eating spaghetti squash, it is imperative that you not think about worms.  Don't think about worms don't think about worms don't think about worms don't think about worms.

1 1/2 pounds spaghetti squash
1 tablespoons freshly squeezed lime juice (from 1/2 of a lime)
1/2 teaspoon chili powder
1/4 teaspoons ground cumin
1/4 teaspoons ground coriander
1/4 teaspoons salt
8 6-inch corn tortillas
One 15-ounce can black beans, rinsed and drained
2 ounces crumbled queso fresco (in a pinch you can substitute this with feta)
2 tablespoons finely diced onion
2 tablespoons chopped fresh cilantro leaves
Hot salsa, if desired

Preheat over to 350°F. Cut squash in half lengthwise, scoop out the seeds, and roast the halves facedown on an oiled baking sheet for about 40 minutes until the squash is tender and you can easily pierce it with a fork.  When the squash has finished cooking and cooled slightly, use a fork to scrape the flesh into a bowl, loosening and separating the strands as you remove it from the skin. Discard the skin.

In a small dish, whisk together lime juice, chili powder, cumin, coriander, and salt. Pour over squash and toss together. Taste squash and adjust seasonings as needed.

Heat a dry, heavy skillet over medium-high heat. Warm each tortilla, about 30 seconds per side. Transfer with tongs to a platter. Sprinkle each taco with a few spoonfuls each of black beans and the squash mixture.

Top with crumbled cheese, onion, and cilantro.  Add a squirt of hot salsa if desired.