I wish I’d taken a photo, but it was so delicious!
Cook a spaghetti squash however you like. I found it easier to just bake it in the oven at 375 for 1 hour, 20 minutes. (poke several holes in it, then turn 1/2 way through the cooking time) Let it cool and then cut in 1/2 and scrape out with a fork.
I used about 2.5 cups of the shreds, 1/2 a lime, 1/2 tsp. chili powder, 1/2 tsp cumin and Chipotle chili powder to taste (or leave out, it’s spicy!). Put a tablespoon of olive oil or coconut oil in a pan over medium to medium-high heat, dump the spaghetti squash in and spread it around. Sprinkle the spices over the top and let it sit until brown on the bottom. Then use a spatula to turn it over in pieces. Drizzle with the juice of 1/2 a lime, cook for a minute more and then serve!