I couldn’t sleep, eat, as well as laugh. Drinking poultry broth and viewing people eat pie is not 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. Do not ever keep coming back, I’m begging you!
On another note, I began my fresh job today. It had been seriously busy! I’m prepared for the task though, and can’t wait to get settled into life within the East coastline. I’m ecstatic to be here and pleased because of this amazing opportunity.
DC is pretty fab.
But let’s get right down to food business. That’s why you are here.
Seriously out with the fairly sweet potato casseroles and in using the squash!
Acorn squash is my favorite. Healthy, beautiful, and fantastic delicious. It’s somewhat sweet, low in calories and satisfying.
The sweetness of creamy squash paired with savory dark beans, cilantro as well as your choice of cheese is irresistable. All of this piled inside a crispy whole wheat grains tortilla?
Heck yes! I really like quesadillas.
The best part? These won’t weigh you down. Light & healthy, just for you.
Acorn Squash & Dark Bean Quesadillas
By Monique of Ambitious Kitchen
nonstick cooking food spray
1- 1can of decreased sodium black coffee beans, rinsed and drained
Your choice of parmesan cheese: shredded, goat cheese, or cream cheese
red pepper flakes, if desired
1 tablespoon of fresh cilantro, chopped
8-inch whole wheat 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. Spray cooking sheet with cooking food spray and place acorn squash down. Bake for approximately 40 mins or until squash is smooth and mushy.
Await squash to cool and spoon out into bowl. Sprinkle with desired amount of salt and pepper.
Heat olive oil in frying skillet on medium temperature.
Consider two tortillas. Using one tortilla, pass on 2-3 tablespoons of squash all over. Add 2-3 tablespoons of black beans together with squash, sprinkle with reddish colored pepper flakes and cilantro after that place tortilla in oiled frying skillet. On the other tortilla spread desired amount of shredded parmesan cheese, cream 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.
Trim into triangles and serve with sour cream and hot sauce.
Ooh, these look awesome! I’m a enthusiast of anything with acorn squash this time around of the entire year.
Great blog, incidentally! It’s fun for connecting with local food bloggers!
Mary Harper from Big Carry Lake, CA
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