I’d like to tell you that you are quite rude! Showing up on Thanksgiving uninvited… only you would do that.
I couldn’t sleep, eat, or even laugh. Drinking chicken broth and watching people eat pie isn’t a way to spend the holiday.
This is the second time you’ve tortured me on Turkey Day. Mean.
I’m glad you are gone now. Please don’t ever come back, I’m begging you!
Thanks for your consideration.
I’m so happy I am over the flu, this is my second time getting it during the holiday. Unlucky I guess. I trust you had a good Thanksgiving with your friends and family. Plates full of food don’t happen everyday, but it would be totally awesome if it did. I don’t think I’d get sick of it. Turkey, cranberries, sweet potatoes-yum!
On another note, I started my new job today. It was seriously busy! I’m ready for the challenge though, and can’t wait to get settled into life on the East coast. I’m ecstatic to be here and grateful for this amazing opportunity.
DC is pretty fab.
But let’s get down to food business. That’s why you are here.
Seriously out with the sweet potato casseroles and in with the squash!
Acorn squash is my favorite. Healthy, lovely, and golden delicious. It’s slightly sweet, low in calories and satisfying.
The sweetness of creamy squash paired with savory black beans, cilantro and your choice of cheese is irresistable. All of this piled in a crispy whole wheat tortilla?
Heck yes! I love quesadillas.
The best part? These won’t weigh you down. Light & healthy, just for you.
Acorn Squash & Black Bean Quesadillas
Easy, delicious acorn squash and black bean quesadillas loaded with sweet, creamy squash, savory black beans, and your favorite melty cheese. Perfect for a quick lunch or weeknight dinner.
- Non-stick cooking spray
- 1 small acorn squash
- 1 teaspoon cinnamon
- 1 tsp olive oil
- 1 can of reduced sodium black beans, rinsed and drained
- Your choice of cheese: shredded, goat cheese, or cream cheese
- red pepper flakes, if desired
- 1 tablespoon fresh cilantro, chopped
- 8 inch whole wheat tortillas
- salt and pepper to taste
- garnish with sour cream and hot sauce
Preheat the oven to 400 degrees F and cut acorn squash lengthwise, remove seeds and sprinkle cinnamon all over the inside of the squash.
Spray baking sheet with cooking spray and place acorn squash down. Bake for about 40 minutes or until squash is soft and mushy.
Wait for squash to cool and spoon out into bowl. Sprinkle with desired amount of salt and pepper.
Heat olive oil in frying pan on medium heat.
Take two tortillas. On one tortilla, spread 2-3 tablespoons of squash all over. Add 2-3 tablespoons of black beans on top of squash, sprinkle with red pepper flakes and cilantro then place tortilla in oiled frying pan.
On the other tortilla spread desired amount of shredded cheese, cream cheese or goat cheese all over. Place on top of the tortilla in the frying pan.
Fry about 2 minutes on each side or until crispy and golden brown, repeat for more quesadillas.
Cut into triangles and serve with sour cream and hot sauce. Serves 2, 2 triangles each.