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Butternut Squash and Chickpea Quesadilla with Avocado and Fresh Sprouts

Posted Aug 02 2012 12:25pm

Just think...warm and sweet butternut squash, bright, sunny lemon, nutty tahini, purple onion and wilted spinach....doesn't that sound great for summer?  It's wonderful even cold!


This butternut squash dish was one of the recipes that Cara and I chose to make while she was in town visiting.  In addition to the tahini and olive oil, we stirred in some honey, cumin and fresh baby spinach. 

Once you try that one out....here is a wonderful round two recipe for you with avocado and sprouts that enhance the taste of fresh lemon.




Juicy summer cherries are the perfect compliment!
Butternut Squash and Chickpea Quesadilla with Avocado and Fresh Sprouts Serves 4 Vegetarian Printable Recipe
Ingredients
4 whole wheat wraps 1 cup butternut squash chickpea salad with spinach 1/2 cup Daiya cheddar cheese 1 avocado, seeded and sliced 1/4 red onion, sliced 1 cup sprouts
Directions
1. Preheat broiler to high.  Stuff 1/4 cup butternut squash salad into wheat wraps, top with 2 Tbsp Daiya.  Spray with cooking spray; broil, on high, 3 minutes per side or until browned.
2. Top with 1/4 sliced avocado, 1/4 of the sliced red onion and 1/4 cup sprouts.
**No nutrition info available for this one.
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