Squash Tacos with Avocado

Made these tonight for dinner and they were YUMMY!!!!
Ingredients;
1, 1 1/2 lb Acorn squash, halved lengthwise, seeded and cut into 1/2 inch thick slices
1 tsp chili powder
1 clove minced garlic
2 Tbsp olive oil
Salt and pepper to taste
8 6 inch corn tortillas
1 ripe avocado peeled, pitted and sliced into thin wedges
1/4 cup fresh cilantro
1/4 cup sliced onions
1 handful of fresh baby spinage
1 lime cut into wedges

Preheat oven to 425.
Spread squash on large rimmed baking pan.
In small bowl, stir together chili powder, garlic, oil, sea salt and black pepper to taste. Pour over squash and toss. Roast squash for about 20 minutes, or until tender when pierced with a fork.
Warm a large skillet over medium high heat. Toast tortillas turning once until charred, about 2 minutes per side.
Fill tortillas with squash, avocado, cilantro, spinage and onion.
Serve with lime wedges and enjoy!