Inspired by my sister's tales of delicious squash tacos, I decided to try some of my own. I found the recipe in Everyday Food Magazine.
Instead of the frozen winter squash suggested by the recipe, I used 2 small yellow squash and a medium zucchini as well as half of a delicious looking orange bell pepper.
After cooking down the veggies, I mixed in a couple handfuls of baby spinach and some blackbeans.
These we piled on top of our whole wheat tortillas, fresh goat cheese, and salsa.Paired with sweet potato fries this turned out to be a definitely make again meal. yum.