Ingredients
1 medium spaghetti squash (about 4 pounds)1 teaspoon canola oil1/2 cup frozen corn1 can (15 ounces) black beans, rinsed and drained1/2 cup salsa2 green onions, chopped1/4 cup chopped fresh cilantro1/4 cup salted pumpkin seeds or pepitas2 tablespoons lime juice1/2 teaspoon garlic salt1/2 teaspoon ground cumin1/4 teaspoon salt20 corn tortillas (6 inches), warmedGuacamole, optional
Preparation
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.
In a large skillet, heat oil over medium heat. Add corn; cook and stir 5-7 minutes or until lightly toasted.
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.
