Spaghetti Squash & Black Bean Tacos

• 1 medium spaghetti squash (about 4 pounds)
• 1 teaspoon canola oil
• 1/2 cup frozen corn
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup salsa
• 2 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup salted pumpkin seeds or pepitas
• 2 tablespoons lime juice
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 20 corn tortillas (6 inches), warmed
• Guacamole, optional

1. Cut squash in half lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 18-20 minutes or until tender.
2. In a large skillet, heat oil over medium heat. Add corn; cook and stir 5-7 minutes or until lightly toasted.
3. When squash is cool enough to handle, use a fork to separate strands; stir into skillet. Add black beans, salsa, onions, cilantro, pumpkin seeds, lime juice, garlic salt, cumin and salt; heat through. Serve with tortillas and, if desired, guacamole.

canola oil, frozen corn, black beans, salsa, green onions, fresh cilantro, pumpkin seeds, lime juice, garlic salt, ground cumin, salt, corn tortillas

Taken from www.tasteofhome.com/recipes/spaghetti-squash-black-bean-tacos/ (may not work)