I love spaghetti squash. Sure, it tastes great, but my inner five-year-old also really enjoys the way the cooked squash turns into shreds when you scrape it with a fork. So weird. So cool.
Squash in tacos might sound a little weird, but variations on the theme are pretty common, as most squash takes very well to spicy Mexican flavors. This recipe in The Smitten Kitchen Cookbook is the first I've seen to use spaghetti squash, but while unexpected, it works really well. Spaghetti squash retains a little bit of crunch, adding nice texture to the tacos. Beans, queso fresco, and onions round things out, but the spiced squash is the star here.