Dinner: Mexican Squash
Mexican Squash
Mexican Squash
Mexican Squash
Mexican Squash
Mexican Squash

Mexican acorn squash, inhaled. Directions: Slice squash in half, sprinkle with olive oil, stuff with garlic (after removing seeds), roast at 350 for 30 minutes. Add diced tomatoes and onions to baking sheet. Bake for 10 more minutes. Remove, add black beans, a dash of cheese and Cholula. Ay chihuahua — que delicioso!

~Kelli