Shredded chicken simmered in a bold red enchilada sauce creates the filling for cheesy baked acorn squash. Enjoy this Mexican-inspired dish with sour cream and fresh cilantro.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
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
- Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes.
- Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper.
- Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.
Nutrition Facts
| Calories | 550 |
| Total Fat | 35 grams |
| Saturated Fat | 15 grams |
| Cholesterol | 104 milligrams |
| Sodium | 1421 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 6 grams |
| Protein | 31 grams |
| Sugar | 5 grams |
Reviews
So delicious! Exceeded expectations.
We had fresh acorn squash from our garden that we weren’t sure what to do with. We found this recipe and my family absolutely loved it!
Excellent dish. A great new way to use acorn squash. Definitely a keeper
This was seriously delicious. I did bake the squash with olive oil, salt and pepper rather than microwave for better depth of flavour. The rotisserie chicken was convenient, for sure. I used green enchilada sauce because that is what I had on hand. These are slight modifications to a stellar recipe; I will definitely make this again.
I love this recipe! I’ve made it several times now. I cook for one and this recipe is easy to cut in half. The leftovers are just as good the next day. I do add some sliced avocado just for an additional flavor component.
WOW. My grocery store only had one acorn squash left, so I bought one Kabocha squash instead, which I’d never had! Let me tell you, this is a great recipe, but omg it’s so much better with the Kabocha squash! It’s a deep earthy flavor that goes so well with the enchilada taste. I started with red enchilada sauce, gave it a whiff and decided to add some green also (half can), which I think helped a lot. Either way, so delicious!
Loved this. Quick and easy concept. Would work with beans instead of chicken (or in addition to), green sauce and/or other veggies.
Great recipe, everybody liked it. Used green enchilada sauce, because that is what I like.
Delicious, filling and nutritious!! 20/10 recommend.
tasted great & fun to make!