Butternut Squash & Spinach Quesadillas

Another successful Meatless Monday! I adapted these delicious quesadillas from the Pioneer Woman, making them a little healthier and much simpler to make. I don't know about you, but I don't like waiting around for butternut squash to roast in the oven. I've become a huge fan of the frozen kind that I found at Sprouts. I also ended up using spinach that chopped and frozen, so it took no time at all to steam both the butternut squash and spinach together in my Pampered Chef steamer thing. I did take the time to make my own whole wheat tortillas, but that is totally optional. 

The mother and I thought they were quite delicious. The brother, surprisingly, didn't complain too much. He just said they tasted "insanely healthy." The recipe I have made 3 generously filled quesadillas, so adjust it to your needs. Enjoy!


Butternut Squash & Spinach Quesadillas

Ingredients:
2 cups cubed butternut squash
3 cups chopped spinach
4 oz Monterey Jack cheese, shredded/grated
Salt, pepper & chili powder to taste 
6 whole wheat tortillas (click here for recipe) 
Cilantro, for serving

Directions:

• Preheat a griddle to about 400 degrees. Prepare with cooking spray.
• Steam butternut squash, spinach, salt, pepper, and chili powder until the squash is soft.
• Assemble quesadillas, one at a time. Begin by spreading about 3/4 cup of the squash/spinach mixture on a tortilla, sprinkle with cheese, and top with another tortilla.
• Place the quesadillas on the hot griddle and cook for about a minute on each side.