Megan's Spaghetti Squash Tacos

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1/4 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup shredded cheese
• 1/4 cup diced tomatoes
• 1/4 cup diced onion
• 1/4 cup chopped cilantro
• 1/4 cup diced avocado
• 1/4 cup salsa
• Lime wedges (optional)

Directions

1. Preheat the oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Brush the spaghetti squash with the olive oil and sprinkle with the chili powder, garlic powder, cumin, salt, and pepper.
4. Place the spaghetti squash cut side down on a baking sheet.
5. Bake for 25 minutes, or until the squash is tender.
6. Remove the spaghetti squash from the oven and let cool for 5 minutes.
7. Using a fork, scrape the spaghetti squash to remove the strands.
8. Divide the spaghetti squash among 4 taco shells.
9. Top each taco with the cheese, tomatoes, onion, cilantro, avocado, and salsa.
10. Enjoy with a lime wedge, if desired.

Interesting Facts

• Spaghetti squash is a low-calorie, vegan-friendly alternative to traditional tacos.
• Spaghetti squash is high in fiber, vitamins, and minerals.
• Spaghetti squash is naturally gluten-free.
• Spaghetti squash can be cooked in a variety of ways, including baking, steaming, boiling, and microwaving.