Acorn squash quesadillas

Hope everyone had a great weekend!  Mine ended up being pretty busy.   One of my best friends got engaged on Friday!  So we spent Friday and Sat night celebrating.  It was so great to be able to be part of the celebration and I am so excited for the happy couple!  Congrats Al and Connor!  :)

Here are a few pics I took over the weekend:

nice purse :)

We had been celebrating just a little by the time these pictures were taken if you couldn’t tell.

The recipe I have for today was inspired by a recipe I saw on Smitten Kitchen for Acorn squash quesadillas.   I had a few acorn squash leftover from supper club so I thought I would give them a try.  I always forget about quesadillas but I don’t know why because they are so great and easy!  I also made the chile lime vinaigrette that I used in the original recipe to top the quesadillas with.

Acorn Squash Quesadillas with chile lime vinaigrette 

2 tortillas of your choice

1/2 acorn squashed, cooked and cut into small pieces

1 t cumin

1/4 t pepper

1/4 t salt

1/2 t chile powder

1/8 cup cheese–I used mexican blend

1/2-1 T butter

Vinaigrette (adapted from Gourmet via Epicurious)

3 T olive oil

1 garlic clove

2 T lime juice

1 T sriracha

2 T chopped cilantro

Directions:  Heat the butter in a pan over medium heat.   Butter works better than anything else (like olive oil) because it helps to crisp up the tortilla.   While the butter is heating, assemble the quesadilla by putting the chopped squash onto 1 tortilla.  Add the pepper, salt, chile powder and cumin, top with the cheese and then cover with second tortilla.  When the butter is melted, add the quesadilla to the pan.   It should take around 3-4 minutes on each side to brown and crisp up–if you flip too soon the tortilla will be mushy and gross.  But, the first time I flipped I realized the tortilla hadn’t really crisp, so I just flipped it back again and cooked for an additional minute or so and that worked fine.

Combine all the remaining ingredients to make the vinaigrette.   It is best to blend rather than just stir, I used the magic bullet for this but you can just shake to combine if you want.

Cut the quesadilla into squares, pour vinaigrette over the top of the quesadilla or serve on the side.  This makes a pretty filling meal, or would make a good appetizer too.


If you are looking for a tough Monday workout, try this Bodyrock workout.  Clocks in right around 30 minutes and is a great combo of cardio and strength.  If you haven’t heard of bodyrock workouts before, check them out!  All workouts on the site are totally free and they are pretty easy to do from home with not much equipment.  A lot of them require a sandbag but you can easily make one yourself (I made one with 6 bags of rice in one of my old gym bags).  This workout is no joke, I thought I was going to puke towards the end.   The first picture was taken last week, and the second when I did another bodyrock workout a few weeks ago.  Apparently I look surprised when I am out of breathe/about to puke/about to pass out:

Let me know what you think if you try the workouts!

Have a great night!




















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