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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. See All Quick, Healthy Recipes in 30 Minutes or Less : Fruits & Vegetables : Fruits And Veggies More Matters.org
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):
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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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