Breakfast: chicken apple sausage with pan-fried sweet potato and apple. Lunch: leftover vegetable soup. Dinner: 1/2 a roasted acorn squash with tahini, spinach and peppers. This was my first time cooking or eating an acorn squash. I’ve heard so many good things about it and found it to be delightful. However; on a scale from 1 to butternut squash, the difficulty I had with slicing it open is off the charts. Snacks: chia seed bar and a handful of macadamia nuts.