Spaghetti Squash and Black Bean Tacos with Queso Fresco

3 pounds (1360 grams) spaghetti squash (either 1 large or 2 small)
2 tablespoons (30 ml) freshly squeezed lime juice (from about 1 lime)
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon coarse salt
Sixteen 6-inch corn tortillas
One 15-ounce (425-gram) can black beans, rinsed and drained very well
4 ounces (115 grams) crumbled queso fresco, feta, or Cotija cheese
¼ cup (35 grams) finely diced red or white onion
¼ cup chopped fresh cilantro leaves (the cilantro-averse can use flat-leaf parsley)

Optional finishes:

It starts out as a heavy, solid mass but, when cooked right, breaks into shards with the encouragement of a fork.

Pierce squash (about an inch deep) all over with a small sharp knife to prevent it from bursting. Cook at high power for 6 to 7 minutes. Turn the squash over, and microwave it until it feels slightly soft when pressed, 8 to 10 minutes more. Cool the squash for 5 minutes.
Cut the squash in half lengthwise, scoop out the seeds, and roast the halves facedown in an oiled baking pan for about 40 minutes in a 375-degree oven.
When the squash has finished cooking and 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 dish, whisk lime juice with chili powder, cumin, coriander, and salt. Pour over the squash strands, and gently toss them together. Taste the squash, and adjust seasonings as you wish.
Heat a dry, heavy skillet over medium-high heat. Warm and slightly blister each tortilla, about 30 seconds per side. Transfer with tongs or a spatula to platter, and sprinkle each with 2 tablespoons of black beans, 2 tablespoons of spiced squash mixture, 2 teaspoons of crumbled or finely chopped cheese, and a couple pinches of onion and cilantro. Dash each with hot sauce, if that’s your thing. Serve with lime wedges and extra hot sauce.