I couldn’t rest, eat, or even laugh. Drinking rooster broth and watching people consume pie is not a way to invest the holiday.
This is actually the second time you’ve tortured me on Turkey Day. Mean.
I’m glad you have died now. Do not ever come back, I’m begging you!
Love,
Monique
On another notice, I started my brand-new job today. It had been seriously busy! I’m prepared for the challenge though, and can’t wait around to get resolved into life on the East coast. I’m ecstatic to be here and pleased for this amazing opportunity.
DC is pretty fab.
But let’s get down to food business. That’s why you are here.
Seriously out using the fairly sweet potato casseroles and in with the squash!
Acorn squash is my favorite. Healthy, lovely, and fantastic delicious. It’s slightly sweet, low in calories and fulfilling.
Squash party!
The sweetness of creamy squash paired with savory black beans, cilantro as well as your choice of cheese is irresistable. All of this piled in a crispy whole wheat grains tortilla?
Heck yes! I love quesadillas.
The very best part? These won’t weigh you down. Light & healthful, just 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
The selection of parmesan cheese: shredded, goat cheese, or cream cheese
red pepper flakes, if desired
1 tablespoon of clean cilantro, chopped
8-inch whole wheat grains tortillas
garnish with sour cream and scorching 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 cooking sheet with cooking squirt and place acorn squash down. Bake for approximately 40 mins or until squash is usually gentle and mushy.
Wait for squash to fascinating and spoon out into bowl. Sprinkle with preferred amount of salt and pepper.
Heat olive oil in frying pan on medium heat.
Consider two tortillas. On one tortilla, pass on 2-3 tablespoons of squash all over. Add 2-3 tablespoons of dark beans on top of squash, sprinkle with crimson pepper flakes and cilantro then place tortilla in oiled frying pan. On the other tortilla spread desired amount of shredded cheese, cream parmesan cheese or goat cheese all over. Put on top of the tortilla within the frying skillet. Fry about 2 a few minutes on each side or until crispy and golden brown, repeat to get more quesadillas.
Cut into triangles and serve with sour cream and hot sauce.
Ooh, these appearance amazing! I’m a fan of anything with acorn squash this time around of the entire year.
Great blog, by the way! It’s fun for connecting with local meals bloggers!
Mary Harper from Big Keep Lake, CA

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