Tacos de Calabacitas 

Cut both ends of the squash, then cut the squash into fourths, so first in half, then in half again. Each squash should get you 4 planks.

Spray the squash with oil, then season with lemon pepper, garlic powder & paprika.

To a large skillet or grill pan, on medium heat spray with a bit of oil, place the squash pieces on one side and cook for 3-4 minutes, turn onto the other side and cook for another 3-4 minutes. Once cooked, remove pan from heat & set aside while you prepare the tortillas.

To heat up the tortillas, get a skillet or comal, place the corn tortilla & sprinkle the top side with shredded queso chihuahua, let sure for 15-30 seconds so the cheese can start melting. Flip it over and let the cheese side get crispy for another 30 seconds. 

To assemble the tacos, place a piece a squash on the tortilla, then salsa, guac, queso fresco, pickled red onions & finish with a fresh squeeze of lime juice if you’d like. 