Wednesday: Spaghetti Squash Tacos

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Yep, you read that right.  :)  If you've been following my blog, you know that I'm a big fan of spaghetti squash.  It's just a great veggie that my girls will totally devour and not know they aren't eating pasta.  (well maybe they do, but they eat it anyway!)
I stumbled on this recipe by accident.  Wasn't really looking for squash recipes.  But, the reviews were great, so I figured, why not?  I'm tweaking it a bit to give it some more...oomph.  This is a simple, easy, budget friendly, healthy dish. (okay aside from the high salt in the seasoning, but you could always make your own)  All around good.  :)

Spaghetti Squash Tacos (recipe adapted from AllRecipes)

Ingredients

• 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
• Salsa
• Cheddar cheese
• 12 crisp taco shells

(note:  you could also add beef, mushrooms, shredded lettuce to these too!)

Directions

1. 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)
2. Bake the squash in the preheated oven until tender, 30 to 40 minutes.
3. Strip the squash from the rind with a fork into short strands and set aside.
4. 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. 
5. Add the corn and beans and cook till heated through.
6. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. 
7. Stuff into taco shells and top with salsa and cheese.  

Dig in and enjoy!  :)