Squash quesadillas

5-a-day butternut squash calcium easy low calorie midweek meal quesdillas quick

N/A

Source

Ingredients

350g chopped butternut squash

100g feta , crumbled

160g bag watercress , spinach & rocket

8 small flour tortillas

Method

Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.

Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.