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.
Find it online: https://cookupjoy.com/enchilada-stuffed-acorn-squash/