Acorn Squash with Black Bean and Corn Salsa

3 acorn squash, halved and seeded

1 can black beans, drained and rinsed

1 can corn, drained

1 medium onion, diced

2 cloves garlic, minced

6-oz bag baby spinach

1 c chopped cilantro

4 tsp chili powder

1 tsp cumin

2 tsp hot sauce

2 tsp lime juice

salt, to taste

crumbled feta, optional

Bake squash, cut sides down in a pan with about an inch of water, in a 350 degree oven for about 45 min or til tender when pierced with a knife. Saute' onion and garlic in olive oil til tender; add rest of ingredients, except cilantro and feta, and cook til spinach is wilted. Add cilantro and spoon mixture into baked squash half; top with feta.

Slow Cooker Oatmeal

1 1/2 c steel-cut or old-fashioned oats (I used steel-cut)
3 c water
2 c chopped apples (leave peel on)
1/2 c sliced or chopped almonds
1 tbsp  cinnamon
1 tsp vanilla
2 tbsp flax seed
blueberries, optional

Combine all (except blueberries) in crock-pot (spray with Pam!), cover and cook on low for about 4 hrs. Spoon out and top with blueberries and milk. This is so easy and delicious ~ your house will smell like you just made an apple crisp!