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Roasted Squash & Mozzarella Quesadillas

Two Stars Guiding Stars

  • Servings:

    6 (296 g) as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    0 minutes

Ingredients

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.
6 cups diced butternut squash
1 1/2 cups diced bell pepper
1 Tbsp. minced garlic
1 Tbsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
6 Tbsp. diced onion
3/4 cup diced tomato
3 Tbsp. chopped fresh cilantro, divided
1 1/2 cups fat-free, shredded mozzarella cheese
6 (8") whole wheat tortillas
1/2 cup thinly sliced green onions
Roasted Squash & Mozzarella Quesadillas

Directions

1. Preheat oven to 400 degrees F.
2. 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).
3. While the squash mixture is cooking, combine the diced tomatoes and onions. Add 1 tablespoon of cilantro. Set aside.
4. Reduce oven temperature to 350 degrees F.
5. Spread tortillas 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. Bake until cheese is melted (5 minutes).
6. Serve quesadillas with tomato mix on the side.

Nutrition

Nutritional Facts
Servings 6 (296 g)
Base Nutrients
Calories 278 kcal (14%)
Calories from Fat 41 kcal (0%)
Total Fat 5 g (7%)
Saturated Fat 1 g (7%)
Cholesterol 5 mg (2%)
Sodium 457 mg (19%)
Total Carbohydrates 47 g (16%)
Dietary Fiber 8 g (31%)
Protein 15 g (26%)
Vitamins
Vitamin A n/a
Vitamin C 83 mg (92%)
Minerals
Calcium 433 mg (33%)
Iron 3 mg (14%)
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