Spaghetti Squash Tacos

• 1 whole Medium Spaghetti Squash, Cut In Half Lengthwise And Seeded
• 8 whole Hard Taco Shells
• 1/2 cups Taco Sauce Of Your Choice (if Desired)
• 1 cup Fresh Cilantro, Chopped
• 1 whole Large Tomato, Seeded And Chopped
• 1 cup Queso Fresco, Shredded Or Crumbled
• 1 Tablespoon Olive Oil
• 2 teaspoons Dried Cilantro
• 2 teaspoons Dried Mexican Oregano
• 1 teaspoon Ground Cumin
• 1 Tablespoon Smoked Chili Powder
• 1/2 teaspoons Salt
• Cayenne Pepper

1. Preheat oven to 350 degrees F. Spray each half of spaghetti squash lightly with olive oil spray.
2. Sprinkle half of the seasoning mixture onto the squash and place face down on a nonstick baking sheet.
3. Prick the rind of each squash half multiple times with a fork.
4. Bake for 20-30 minutes, or until squash is fork tender.
5. Remove from the oven.
6. Shred squash with a fork and place into a bowl.
7. While squash is baking, whisk together the ingredients for the seasoning mix.
8. Add mixture to the shredded squash and toss to coat.
9. Place around 1/2 cup squash into each taco shell and top with taco sauce (if desired), cilantro, tomato, and queso fresco.
10. Enjoy!
11. Nutrition info per 2 tacos: 223 calories, 10 g fat, 4 g protein, 25 g carbohydrates, 4 g fiber

taco, taco sauce, fresh cilantro, tomato, queso fresco, olive oil, cilantro, oregano, ground cumin, salt, cayenne pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/spaghetti-squash-tacos/ (may not work)