Are you looking for a new, exciting, and incredibly easy weeknight dinner that is both deeply comforting and surprisingly healthy? A meal that is packed with flavor and is a guaranteed hit with the whole family? This amazing, from-scratch Chicken Enchilada-Stuffed Acorn Squash is the perfect, all-in-one meal you’ve been looking for.
This isn’t just another stuffed squash recipe; it’s a guide to a brilliant, low-carb-friendly way to enjoy all the delicious, savory flavors of classic chicken enchiladas. We’ll show you how to create a rich, flavorful, and cheesy chicken filling using a few smart shortcuts. A tender, sweet, and perfectly cooked acorn squash half becomes the delicious, edible bowl for this incredible filling, creating a wholesome, satisfying, and complete meal that is as beautiful as it is delicious.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Healthy Comfort Food
What makes this Enchilada Stuffed Acorn Squash so spectacularly delicious is the brilliant combination of sweet and savory flavors. The naturally sweet, tender, and slightly nutty flavor of the roasted acorn squash is the perfect, delicious contrast to the rich, savory, and cheesy chicken enchilada filling. This recipe is a masterpiece of efficiency, using smart shortcuts like rotisserie chicken and canned enchilada sauce to create a gourmet-tasting filling in minutes. The entire dish is baked to perfection until the cheese is melted and bubbly, creating a stunning and satisfying meal.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Healthy Meal
This recipe uses a handful of fresh, wholesome ingredients and smart shortcuts to create its signature savory and comforting flavor.
- The Acorn Squash: The sweet, tender, and nutritious edible “bowl” for our delicious filling. Look for 2 small acorn squashes that are relatively uniform in shape and have a hard, dark-green rind.
- The Cheesy Chicken Enchilada Filling:
- The Shortcut Chicken: Using about 2 1/2 cups of pre-cooked, shredded rotisserie chicken is a fantastic and convenient shortcut that makes this a perfect, fast weeknight meal. This is also the absolute best way to use up any leftover cooked chicken or turkey!
- The Sauce & Peppers: A can of your favorite red enchilada sauce provides an instant, deep, and savory flavor base. A fresh, diced poblano chile pepper adds a wonderful, authentic, and mild, smoky flavor.
- The Cheese: A pre-shredded Mexican-blend cheese is a great, convenient choice that typically includes a mix of good melting cheeses like Monterey Jack, cheddar, and queso quesadilla.
- The Classic Toppings: A final dollop of cool, tangy sour cream and a sprinkle of fresh, chopped cilantro are the perfect finishing touches.
Step-by-Step to Perfect Enchilada Stuffed Squash
This delicious, all-in-one meal comes together in just a few simple stages.
Step 1: Cook the Acorn Squash
There are two easy methods for cooking your acorn squash until it is perfectly tender.
- The Fast Method (Microwave): Carefully slice your 2 small acorn squashes in half lengthwise and use a spoon to scoop out the seeds. Place the squash halves in a large, microwave-safe bowl with about 1/4 cup of water. Cover the bowl loosely with plastic wrap and microwave on high for about 15 minutes, until the squash is completely fork-tender.
- The Classic Method (Oven): Preheat your oven to 400°F (200°C). Place the squash halves, cut-side down, on a baking sheet. Roast for 25-35 minutes, until tender. This method yields a slightly sweeter, more caramelized squash.
Step 2: Make the Cheesy Chicken Enchilada Filling
Step 1: While the squash is cooking, prepare your filling. In a medium saucepan, heat the 1 tablespoon of olive oil over medium-high heat.
Step 2: Add the 1/2 diced white onion and the 1 diced small poblano pepper. Cook, stirring, for about 2 minutes, until the vegetables have softened slightly.
Step 3: Add the 1 grated clove of garlic, the 1/2 teaspoon of ground cumin, 1/2 teaspoon of kosher salt, and a few grinds of fresh black pepper. Cook, stirring, for about 3 more minutes, until the vegetables are soft and the spices are very fragrant.
Step 4: Add the 15-ounce can of red enchilada sauce and the 2 1/2 cups of shredded rotisserie chicken to the pan. Bring the mixture to a simmer and let it cook for about 5 minutes, until the sauce has thickened slightly.
Step 5: Remove the pan from the heat. Stir in the 1/2 cup of fresh cilantro and season the filling with any additional salt and pepper to your taste.
Step 3: Stuff and Bake to Perfection
Step 1: Preheat your oven to 425°F (218°C).
Step 2: Place your tender, cooked acorn squash halves, with the cut-sides facing up, in a 9×13-inch baking dish.
Step 3: Divide the prepared chicken enchilada filling evenly among the four squash halves.
Step 4: Top each of the stuffed squash halves with a generous amount of the 2 cups of shredded Mexican-blend cheese.
Step 5: Bake for 10 to 12 minutes, until the cheese is beautifully melted, bubbly, and a light golden brown.
To serve, top each stuffed squash half with a generous dollop of cool sour cream and a sprinkle of more fresh cilantro.
The Best Easy & Cheesy Enchilada Stuffed Acorn Squash
A healthy and flavorful, low-carb take on chicken enchiladas, this recipe uses roasted acorn squash halves as edible bowls. The squash is first cooked quickly in the microwave until tender. A savory filling is made on the stovetop by combining shredded rotisserie chicken with a sautéed mixture of onion and poblano pepper in a red enchilada sauce seasoned with cumin. The tender squash halves are generously filled with the chicken mixture, topped with a Mexican cheese blend, and then baked until the cheese is melted and bubbly.
Ingredients
- 2 small acorn squash, halved and seeded
- 1 tablespoon extra-virgin olive oil
- 1/2 white onion, diced
- 1 small poblano chile pepper, seeded and diced
- 1 clove garlic, grated
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 (15-ounce) can red enchilada sauce
- 2 1/2 cups shredded rotisserie chicken (skin removed)
- 1/2 cup fresh cilantro, plus more for topping
- 1 (8-ounce) package shredded Mexican-blend cheese (about 2 cups)
- Sour cream, for topping
Instructions
- Place the acorn squash halves in a large microwave-safe bowl with 1/4 cup of water. Cover loosely with plastic wrap and microwave for about 15 minutes, until the squash is fork-tender.
- While the squash cooks, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano pepper and cook for about 2 minutes, until slightly softened.
- Add the garlic, cumin, 1/2 teaspoon of salt, and a few grinds of pepper. Cook, stirring, for about 3 more minutes until the vegetables soften.
- Stir in the enchilada sauce and the shredded chicken. Bring the mixture to a simmer and cook for about 5 minutes, until the sauce slightly thickens.
- Stir in 1/2 cup of cilantro and season with more salt and pepper to taste.
- Assemble and Bake: Preheat the oven to 425°F.
- Place the cooked acorn squash halves, cut-side up, in a 9-by-13-inch baking dish.
- Divide the chicken filling evenly among the squash halves and top generously with the shredded cheese.
- Bake for 10 to 12 minutes, until the cheese is lightly golden and melted.
- Serve topped with a dollop of sour cream and more fresh cilantro.
Notes
- This is a quick and easy weeknight meal, using shortcuts like the microwave to cook the squash and pre-cooked rotisserie chicken for the filling.
- This dish is a naturally gluten-free and lower-carb alternative to traditional enchiladas.
- The acorn squash serves as a delicious, edible bowl for the savory enchilada filling.
Storage and Make-Ahead Tips
This is a fantastic meal-prep recipe for a week of delicious and healthy lunches or dinners.
- Make-Ahead: You can prepare the entire chicken enchilada filling up to 3 days in advance. Let it cool completely and store it in an airtight container in the refrigerator. When you are ready to eat, simply cook your acorn squash, reheat the filling on the stovetop, and assemble as directed for the final bake.
- Storage: Store any leftover stuffed squash in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat the stuffed squash is in a 350°F oven for about 15-20 minutes, until it is hot and bubbly. You can also reheat it in the microwave.
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Creative Recipe Variations
- Use a Different Ground Meat: If you’re not a fan of shredded chicken, this recipe is also absolutely fantastic with an equal amount of 1 pound of browned ground turkey, ground beef, or a spicy ground chorizo.
- Make it a Vegetarian Stuffed Squash: For a delicious and hearty vegetarian meal, you can simply omit the chicken and add one 15-ounce can of drained and rinsed black beans and about 1 cup of frozen corn to the filling.
- Use a Different Kind of Squash: This delicious and versatile enchilada filling is also fantastic when stuffed into hollowed-out zucchini boats or even into a cooked and shredded spaghetti squash.
Enjoy The Ultimate All-in-One Dinner!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. These Enchilada Stuffed Acorn Squashes are a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and healthy meal!
Frequently Asked Questions (FAQs)
Q1: What is the best and easiest way to cook an acorn squash for stuffing?
The microwave, as the recipe suggests, is the absolute fastest method and is perfect for a busy weeknight. However, if you have a little more time, roasting the acorn squash in the oven will result in a slightly sweeter, more intensely flavorful, and beautifully caramelized squash.
Q2: Can I make the enchilada filling ahead of time?
Yes, this is a perfect meal-prep recipe! You can prepare the entire chicken enchilada filling and store it in an airtight container in the refrigerator for up to 3 days. This turns the final meal into a very quick, 15-minute assembly and bake job.
Q3: Can I freeze these stuffed squashes?
It is generally not recommended to freeze the finished, stuffed acorn squash, as the texture of the cooked squash can sometimes become a bit watery and mushy upon thawing. However, the chicken enchilada filling on its own freezes beautifully!
Q4: What is a poblano pepper, and is it very spicy?
A poblano pepper is a very popular chile pepper in Mexican cuisine. It is a dark, rich green color and has a wonderful, deep, and slightly smoky flavor. It is very mild in terms of heat, especially after the seeds and the ribs have been removed. It is much milder than a jalapeño and adds a fantastic, savory flavor to the filling.
Q5: Can I use a different kind of cheese for the topping?
Of course! While a Mexican-blend is a fantastic and convenient choice, this dish would also be delicious with an equal amount of shredded sharp cheddar, Monterey Jack, or a spicy pepper jack cheese.