Roasted Winter Squash and Mozzarella Quesadillas


  • 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


  1. Preheat oven to 400 degrees Fahrenheit
  2. Mix the butternut squash, red pepper, and garlic with olive oil and salt and pepper.
  3. Spread vegetables on a cookie sheet and roast for 20 minutes until they are cooked and slightly caramelized.
  4. While the squash mixture is cooking, combine the diced tomatoes and onions. Add 1 Tbsp of cilantro. Set aside to be used as salsa.
  5. Spread out tortillas on parchment-lined baking sheets. Place 1/4 cup mozzarella on one-half of each tortilla.
  6. Distribute roasted squash mixture evenly on top of the cheese, followed by green onions and remaining cilantro. Fold tortillas in half to form quesadillas.
  7. Place in a 200 degrees Fahrenheit oven for 5 minutes, until the cheese is melted. Serve with fresh salsa on the side of the quesadilla.

Nutritional Information per Serving:
Calories: 290
Total Fat: 6g
Carbohydrates: 46g
Sodium: 530mg
Protein: 15g

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