Butternut Squash Shrimp & Spinach Quesadilla
Hey ya'll, it's September and that means I'll be posting many fall based recipes. It's probably my favorite time of year. And have I mentioned that many of my go to weeknight dishes involve tortillas or wraps? This tortilla is from Angelic Bakehouse. This Sprouted Turmeric Sweet Potato Wrap crisps up so wonderfully without any added oil.
I love to keep steamed, roasted, or boiled butternut squash in the fridge so I have a simple filling for anything I ever want to make. Plus butternut squash can be flavored any way you want and oa serving is packed with more than 100% of your daily requirement of vitamin A.
Makes 1 quesadilla:
Cook time: Approximately 15 minutes
1 cup Butternut Squash
1 tortilla wrap
1⁄4 cup Shredded Mozzarella Cheese
1⁄2 teaspoon Chipotle Chile Powder
1 pinch Kosher Salt
2 cups Raw Spinach
1 teaspoon Olive Oil
4 Large Raw Shrimp, Peeled & Deveined
Bring 1 cup small diced butternut squash in a pot with water to boil until tender. Drain water.
Season squash with salt and chili powder and mash into a chunky purée by hand with a potato masher.
Heat sauté pan with oil and cook spinach until wilted.
Remove spinach, and add shrimp and sear on each side for 1 to 2 minutes and remove from pan. Cut each shrimp into 4 pieces.
Spread butternut squash purée on half of the tortilla, top with spinach, shrimp and sprinkle with mozzarella cheese and fold over to close.
In a non-stick saute pan heat on both sides until golden brown for about1 to 2 minutes, or until cheese is melted.
Calories: 358kcal, Carbs: 44g, Protein: 18g, Total Fat: 14g, Saturated Fat: 3.86g, Sodium: 1085mg, Fiber: 4.77g, Added Sugar: 0g, Vegetables: 1 serving
A link to the great wraps we keep in our freezer to make a healthier more fiber filled quesadilla!