My friend was coming over for dinner on Sunday, but I couldn’t figure out what to make. She is vegetarian, so I wanted to find something meatless yet still substantial. I looked through tons of recipes, until I found the perfect one in my Smitten Kitchen cookbook. (In case you don’t know Smitten Kitchen, it’s my absolute favorite food blog!) I had found her recipe for tacos that used spaghetti squash in place of meat, which I thought would be perfect. But when I went to the supermarket, I couldn’t find spaghetti squash — it’s a fall vegetable sadly. So, instead I substituted corn (subbed for squash subbed for meat), and it was just as delicious. Here’s the recipe I adapted, using corn and feta, cutting the recipe in half, and omitting cilantro.