But, and there is always a but, RUN THE OTHER DIRECTION!
Unless you are a die hard vegetarian or vegan, or you totally dig off the wall meals, RUN!
It is a rarity I make things for dinner that we both don't like...but this was one that will live forever. And 24 hours later we're both still reeling from the effects of this meal.
The concept was really good - and I think a different veggie selection to go along with the butternut squash would have been really good - or even using black beans with it with the squash would have been way better.
But hey - it was a pretty picture huh?
I will post the recipe for those of you die hard veggie eaters that may want to try this or those of you that want to play around with this recipe to improve upon it. I know I'll play around with it more, again removing the more ruffage type veggies.
Roasted Vegetable Enchiladas
From WW Simply Bueno Cook Book
1 large acorn squash peeled, seeded and diced (we used a butternut squash from our garden - what a disappointment!)
2 large parsnips peeled and cut into slices
12 brussel sprouts, thinly sliced and pulled into shreds
2 T chili powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. cayenne
8 8 inch fat free whole wheat tortillas
4 T low fat shredded cheese
1 cup prepared enchilada sauce
1. Preheat oven to 400
2. place the squash and parsnip in a baking dish and coat with cooking spray. Roast for 40 minutes stirring on occassion. Let cool for 5 minutes
3. Reduce the oven temp to 350. Add the brussel sprouts and seasonings. Toss to combine.
4. Lay the tortillas on the work surface and place 1/4 cup of the mixture in each tortilla. Add 1/2 T of cheese, wrap and roll and place seam side down in the baking dish. Top with the enchilada sauce and bake for 20 minutes.
WW information - 2 enchiladas is 1 serving. 8 points per serving.