Creamy squash linguine
Rustle up this healthy pasta dish using just four ingredients: butternut squash, garlic cloves, sage and linguine. It's low-calorie and vegan too
Squash quesadillas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 350g chopped butternut squash
- 100g fetacrumbled
- 160g bag watercressspinach & rocket
- 8 small flour tortillas
Nutrition: Per serving
- kcal362low
- fat12g
- saturates6g
- carbs48g
- sugars5g
- fibre5g
- protein13g
- salt1.9g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.
step 2
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.
