Preheat oven to 450F.
Combine eggplant, onion, garlic, tomato, jalapeno, cumin and coriander in a large bowl.
Drizzle olive oil over eggplant mixture, toss to coat.
Season with salt.
Spread eggplant mixture onto a parchment lined cookie sheet and pop into the oven.
Roast for 15 minutes or until vegetables are nicely browned.
Remove eggplant mixture from the oven and cool for 5 minutes.
Transfer mixture to a food processor and pulse until chunky.
Serve along with your favorite taco condiments on warmed tortillas, topped with a dollop of sour cream.
On a foil lined sheet pan, place the squash cut side down. Roast for 30‐45 minutes. You will be able to poke the squash with a fork with out any resistance when it is done.
Remove the squash from the oven and set aside to cool for 20 minutes.
Meanwhile, in a small mixing bowl, whisk together ginger, garlic, soy sauce and lime juice. Set aside.
Once the squash is cool enough to handle, flip over the squash, cut side up, and drag the fork against the squash’s flesh. It will resemble spaghetti.
Continue scraping the flesh, until only the skin remains, which you can compost.
Place the spaghetti squash in a large mixing bowl. Dress with ginger mixture and gently toss until the squash is evenly coated.
Divide squash among plates. Garnish with cilantro, mint , basil and peanuts. Enjoy!
