Spiraled Out of Control - Veggie Bake

Team: Sizzling Falcaons

Host School: North Country Junior High

Age Group: Middle School

Ingredients

1 sweet potato

2 cloves garlic

1 Golden Delicious apple

1 sweet red pepper

1/2 butternut squash neck, peeled and halved

1 zucchini

1 cup cooked quinoa

3 carrots julienned

 

Corn tortillas

3 cups corn Masa

Water

 

Sauce for vegetables

4 teaspoons maple syrup

1 tablespoon lemon juice

2 tablespoons balsamic vinegar

1 teaspoon salt

1/2 tsp baking powder

1/3 cup oil or butter

1 cup hot water

 

Béchamel sauce:

2 teaspoons butter

Heavy cream

Salt

Pepper

1 8oz package shredded cheddar cheese

Preparation Instructions

Vegetables:

Stir together maple syrup, lemon juice and balsamic vinegar in mall bowl, set aside.

Spiralize the sweet potato, apple, butternut squash, and zucchini.

Heat oil in a large skillet over medium high heat. Add the carrots cook until tender. Add and sauté the onion and garlic.  Add the squash noodles cook 2 minutes. Add the apple, zucchini, and diced red pepper. Cook another 2 minutes. Add 1 cup cranberries and the cooked quinoa.

Béchamel sauce:

Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly until the paste cooks and bubbles, about 2 minutes.  Add the hot milk, continuing to stir as the sauce thickens.  Bring it to a boil and salt and pepper to taste, lower the heat a cook stirring for 2-3 min.

Tortillas:

Mix the flour, salt and baking powder together thoroughly.  Add the oil and mix with your hands until the flour mixture resembles fine crumbs.  Add hot water and mix until a ball is formed. Cover and let the dough rest for at least 15 min. Divide dough into 12 even sized balls press flat in a tortilla press. Cook in a dry fry pan. Turn the tortilla when brown blisters form. (Herbs can be added to the dough.)

In a 13 x 9 pan, alternate and repeat layers vegetables and the béchamel sauce. Sprinkle with grated cheddar cheese.  Bake at 350 for 10-15 minutes. Allow to cool and set for 5-10 before slicing.

Drizzle with maple balsamic sauce. Serve.