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 .

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.

Author: Evelyn

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/