Roasted Winter Squash and Mozzarella Quesadillas

This recipe will warm your taste buds and your belly on a cold winter day or any time of the year.

Preparation Time: 30 minutes
6 cups butternut squash, cubed 1 ½ cups red peppers 1 Tbsp garlic, diced 1 Tbsp olive oil 2 dashes salt 2 dashes pepper 1 ½ cups mozzarella cheese, fat-free, shredded 6 8-inch whole wheat tortillas ½ cup green onions, trimmed and sliced thin 3 Tbsp cilantro, chopped 6 Tbsp onion, diced ¾ cup tomatoes, diced
Preheat oven to 400° F. Mix the butternut squash, red pepper, and garlic with olive oil and salt and pepper. Spread vegetables on a cookie sheet and roast for 20 minutes until they are cooked and slightly caramelized. While the squash mixture is cooking, combine the diced tomatoes and onions. Add 1 Tbsp of cilantro. Set aside to be used as salsa. Spread out tortillas on parchment-lined baking sheets. Place ¼ 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 a 200° F oven for 5 minutes, until the cheese is melted. Serve quesadillas with fresh salsa on the side.
Serves: 6
1 ½ Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 290 Total Fat: 6g Saturated Fat: 1.5g % of Calories from Fat: 19% % Calories from Sat Fat: 5%		Protein: 15g Carbohydrates: 46g Cholesterol: 5mg Dietary Fiber: 7g Sodium: 530mg
Each serving provides: An excellent source of fiber, calcium, and vitamins A and C, and a good source of potassium, manganese, magnesium, folate, and vitamins B1 and B3.

Recipe courtesy of Challenge.gov Recipes for Healthy Kids.
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