These Butternut Squash Quesadillas boast the perfect flavor combinations to create an incredible dish. This is a healthy twist on a classic Mexican favorite. Gluten-free, Sugar-free, Vegan, Vegetarian, Fat-Free, and delicious!
Ingredients
½ cup mashed roasted butternut squash (about ½ small squash)
4 mushrooms sliced
⅛ cup onion chopped
½ cup baby spinach
⅛ cup red bell pepper chopped
¼ cup dairy free milk
2 TBS water
1 slice or ⅛ cup cheese of choice (I used galaxy brand rice cheese)
1 gluten free wrap (I use Trader Joe's brand Brown rice wrap)
½ tsp cumin
½ tsp garlic powder
salt to taste
optional: hot sauce, salsa
Instructions
Pre-heat oven to 450 degrees
CLICK HERE and scroll to the recipe/notes to learn how to peel and seed a butternut squash
Spray baking sheet with non-stick cooking spray
Place half squash flat side down and roast for about 35-40 min or until soft. Allow to cool (leave oven on)
Spray a pan with non-stick cooking spray.
Turn flame to medium heat and cook mushrooms, onion, and spinach until soft
Add butternut squash, milk and spices and mix all veggies together. Allow milk to absorb
Take wrap, spoon veggie mixture onto half of it. Add cheese on top of veggies, and fold other half of wrap over.
Bake for about 10 minutes, or until wrap is browned
ENJOY!
Notes
*If you pre-make your butternut squash, the cook time on this is really short!
Recipe by Cookies to Kale at http://www.cookiestokale.com/butternut-squash-quesadillas/