Prep Time: 30 minutes. Serves 6.
6 cups butternut squash, cubed
1 1/2 cups red peppers
1 Tbsp garlic, diced
1 Tbsp olive oil
2 dashes salt
2 dashes pepper
1 1/2 cups mozzarella cheese, fat-free, shredded
6, 8-inch whole wheat tortillas
1/2 cup green onions, trimmed and sliced thin
3 Tbsp cilantro, chopped
6 Tbsp onion, diced
3/4 cup tomatoes, diced
Preheat oven to 400 degrees F. Mix the butternut squash, red peppers, garlic with olive oil and salt and pepper. Spread vegetables on a cookie sheet and roas for 20 minutes until they are cooked and slightly carmelized.
While squash is cooking, combine the diced tomatoes and onions. Add 1 Tbsp cilantro. Set aside to be used as salsa.
Spread out tortillas on on parchment-lined baking sheets. Place 1/4 cup mozzarella on one-half of each tortilla. Distribute roasted squash mixture evenly on top of the cheese, followed by green onions and remaining cilantro. Fold tortillas in half to form quesadillas. Place in 200 degree oven for 5 minutes until the cheese is melted.
Serve quesadillas with fresh salsa on the side.
Nutrition information per serving.
Total fat: 6 g
Saturated fat: 1.5 g
% Calories from fat: 19%
Protein: 15 g
Carbohydrates: 46 g
Cholesterol: 5 mg
Dietary Fiber: 7 g
Sodium: 530 mg
Recipe courtesy of Challenge.gov Recipes for Healthy Kids.