We used the recipe created by Deb of Smitten Kitchen, for these tasty quesadillas.
We substituted soy cheese for the Mexican cheddar that she used, and we used soy yogurt instead of the sour cream and vegan margarine instead of butter. Actually, we used one of our last red kuri pumpkins instead of the acorn squash. So we did have a nice vegan version of this recipe. It was a great lunch that we both enjoyed.