Egg Salad with Stone Ground Mustard and Pickled Celery

Should or shouldn't I make these
tacos, was the question I kept asking myself the other day.  Not because I
knew I wouldn't like squash tacos, but because the people that I live with seem
to be more of the non-squash eating type.  I wasn't sure I was in the mood
to hear the moans and groans at the dinner table that might accompany tortillas
filled with spaghetti squash.  Eventually my want for the tacos won out
over the possibility of any dinner table complaints.







Todd and Noah weren't quite home
when I sat down to eat with Preston and Stella.  I made a taco for myself
and both Preston and Stella and then I sat back and watched and listened for
the reaction.  It didn't take long for Stella to tell me that she didn't
like them, which wasn't surprising being that the only food I don't have
to remind her to keep taking bites of is chocolate cake with ice cream. 
Preston on the other hand said nothing until he finished and then asked for
another one (sweet victory).  As Preston and I were finishing up, Todd and
Noah walked in and sat down at the table.  I made Noah a taco and Todd
made one for himself.  Besides, Stella, Noah would have been a sure bet to
take one bite, set it down, eat the entire bowl of sliced pears sitting in the
middle of the table (all in hopes of never having to touch or taste the squash
taco again).  But, to my pleasant surprise, Noah ate the entire taco without
one complaint and Todd ate two.  I was thrilled!  I will happily take
four out of five and deem the spaghetti squash tacos a dinner victory! 

Spaghetti Squash Tacos







3 pound spaghetti squash



3 tablespoons freshly squeezed
lime juice



3/4 teaspoon chili powder



3/4 teaspoon ancho chili powder
(you can also use regular chili powder)



3/4 teaspoon ground cumin 



3/4 teaspoon ground coriander



3/4 teaspoon coarse salt



Sixteen 6-inch corn tortillas



One 15-ounce can black beans,
rinsed and drained well



Crumbled queso fresco, feta, or
Cotija cheese



Finely diced red onion



Chopped fresh cilantro



Hot sauce



Lime wedges







Cut squash in half lengthwise,
scoop out the seeds, and roast the halves facedown on a oiled baking sheet for
about 40 minutes in a 375 degree oven.







When the squash has finished
cooking and has cooled slightly, working over a bowl, scrape the squash flesh
with a fork, loosening and separating the strands as you remove it from the
skin.  Discard the skin.  In a small bowl, whisk lime juice with
chili powder, cumin, coriander, and salt.  Pour over the spaghetti squash
strands, and gently toss together.  Taste the squash, and adjust
seasonings if necessary.







Heat a dry, heavy skillet over
medium-high heat.  Warm and slightly blister each tortilla.  Sprinkle
each warm tortilla with black beans, squash mixture, cheese, diced red onion,
cilantro and a couple of shakes of hot sauce.  Serve with lime wedges.







Recipe slightly adapted from The Smitten Kitchen Cookbook