Veggie Quesadilla

Tortilla:
1 cup cooked spaghetti squash (2 green)
1/4 cup egg beaters (1/8 lean)
3/8 cup reduced-fat shredded Mexican cheese (6g fat/oz) (3/8 lean)
1/8 tsp garlic powder (1/4 condiment)
1/8 tsp onion powder (1/4 condiment)
1/8 tsp ground black pepper (1/8 condiment)
1/4 tsp whole oregano leaves, crushed in your palm (1/4 condiment)

Filling:
1/2 cup reduced-fat shredded Mexican cheese (6g fat/oz) (1/2 lean category)
1/4 cup canned green chiles (1/2 green – I’m assuming they fit under the “peppers” category?)
1/4 cup chopped mushrooms (1/2 green)

Topping:
2 Tbsp Salsa (2 condiments)

Preheat oven to 425 degrees.
In a medium bowl, mix together spaghetti squash, egg beaters, cheese, garlic powder, onion powder, black pepper and oregano. Press into a parchment-lined baking sheet as thin as you can make it. Bake in preheated oven for 30 minutes.
Spread 1/4 cup of cheese over half of the baked tortilla. Spread chiles and mushrooms over the cheese. Top with the remaining 1/4 cup of cheese. Fold the tortilla onto the filling and return to the oven for 5-7 minutes until the cheese has melted.
Remove from oven, allow to set for 5 minutes before slicing into triangles. Serve with 2 Tbsp salsa.

1 serving: 1 lean, 3 green, just shy of 3 condiments