Roasted Squash & Mozzarella Quesadillas

Roasted Squash & Mozzarella Quesadillas - 2 Guiding Stars

Active Time

30 min.

Total Time

30 min.

Servings

6 (308 g)

Tortillas and cheese can turn just about any vegetable into a tasty meal. This variation with squash and bell pepper is a warm and sweet flavor palate you’ll love as summer turns into fall.

Ingredients

6 cups diced butternut squash
1½ cups diced bell pepper
1 Tbsp. minced garlic
1 Tbsp. olive oil
⅛ tsp. salt
⅛ tsp. pepper
6 Tbsp. diced onion
¾ cup diced tomato
3 Tbsp. chopped fresh cilantro, divided
1½ cups fat-free, shredded mozzarella cheese
6 (8") whole wheat tortillas
½ cup thinly sliced green onions

Directions

Preheat oven to 400ºF.
Toss squash, bell pepper, and garlic with olive oil, salt, and pepper. Spread vegetables on a baking sheet and roast until soft and slightly brown (20 minutes).
While the squash mixture is cooking, combine the diced tomatoes and onions. Add 1 tablespoon of cilantro. Set aside.
Reduce oven temperature to 350ºF.
Spread 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. Bake until cheese is melted (5 minutes).
Serve quesadillas with tomato mix on the side.

Nutritional analysis per serving: Calories 315; Total Fat 7g (9% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 5mg (2% DV); Sodium 580mg (25% DV); Total Carbohydrate 49g (18% DV); Dietary Fiber 8.5g (32% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 17g; Vitamin D 0% DV; Calcium 30% DV; Iron 10% DV; Potassium 15% DV; Vitamin A 90% DV; Vitamin C 70% DV; Vitamin B6 25% DV.