I believe I still have tacos on the mind.
Taco Time.
Taco Tuesday.

taco. taco. taco.

It may be due to a recent “nostalgic journey” to visit dear friends in San Antonio – or it may be because my one and only has a love affair with both tacos and Kabocha squash (I introduced him, by the way).

In any case, he’s been requesting my famous Kabocha Tacos incessantly as of late – ` but this time in the form of a salad.

Easy peasy.

Yummy yummy.

Kabocha Taco Salad

1 large Kabocha squash, *peeled, seeded, and chopped (*the peeling really is not necessary, as the skin is edible after being cooked. In fact, I actually prefer the skin on my Kabocha)
1 large chicken breast
1 large avocado, peeled and chopped
1 cup fresh cilantro, chopped
1 cup fresh baby spinach leaves
2 Tbs. extra virgin olive oil
2 Tbs. Herdez Salsa Casera (or any Pico de Gallo)
2 tsp. fresh lime juice
sea salt and pepper

Preheat oven to 425 degrees.
Bake the squash pieces (about 1″ in size) in a glass baking dish, topped with foil for about 1 hour, until mostly soft. Meanwhile, drizzle about half the olive oil over the chicken breast and season with salt and pepper. Bake, covered, apart from the squash, about 45 minutes. Remove both from the oven and allow to cool.

In a large bowl, toss together the avocado, cilantro, and spinach. Once the squash and chicken have cooled enough, add to the veggies. Drizzle with the remaining oil, salsa, lime juice, and salt and pepper. Gently toss.

Enjoy. Eat your heart out.