Dear Flu,
I couldn’t sleep, eat, as well as laugh. Drinking poultry broth and viewing people consume pie isn’t a way to spend the holiday.
This is the second time you’ve tortured me on Turkey Day. Mean.
I’m happy you have died now. Please don’t ever come back, I’m begging you!
Love,
Monique
On another notice, I began my new job today. It was seriously active! I’m prepared for the challenge though, and can’t wait around to get resolved into life on the East coastline. I’m ecstatic to be here and thankful because of this amazing opportunity.
DC is pretty fab.
But let’s get right down to food business. That is why you are right here.
Seriously out using the fairly sweet potato casseroles and in using the squash!
Acorn squash is the best. Healthy, beautiful, and fantastic delicious. It’s slightly sweet, lower in calories and fulfilling.
Squash party!
The sweetness of creamy squash paired with savory dark beans, cilantro and your choice of cheese is irresistable. All this piled within a crispy whole wheat tortilla?
Heck yes! I love quesadillas.
The best part? These won’t weigh you down. Light & healthy, simply for you.
Acorn Squash & Black Bean Quesadillas
By Monique of Ambitious Kitchen
nonstick cooking food spray
1- 1can of reduced sodium black beans, rinsed and drained
Your choice of parmesan cheese: shredded, goat parmesan cheese, or cream cheese
red pepper flakes, if desired
1 tablespoon of clean cilantro, chopped
8-inch whole wheat tortillas
garnish with sour cream and hot sauce
Preheat the oven to 400 degrees F and cut acorn squash lenghwise, remove seeds and sprinkle cinnamon all around the inside of the squash. Aerosol baking sheet with cooking food spray and place acorn squash down. Bake for approximately 40 minutes or until squash is soft and mushy.
Await squash to amazing and spoon out into bowl. Sprinkle with desired amount of sodium and pepper.
Heat essential olive oil in frying skillet on medium heat.
Consider two tortillas. On one tortilla, pass on 2-3 tablespoons of squash around. Add 2-3 tablespoons of black beans on top of squash, sprinkle with reddish pepper flakes and cilantro then place tortilla in oiled frying skillet. On the additional tortilla spread desired quantity of shredded mozzarella cheese, cream cheese or goat parmesan cheese all over. Put on the surface of the tortilla within the frying skillet. Fry about 2 minutes on each side or until crispy and golden brown, repeat to get more quesadillas.
Slice into triangles and serve with sour cream and hot sauce.
Ooh, these look awesome! I’m a lover of anything with acorn squash this time around of the entire year.
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Mary Harper from Big Carry Lake, CA