Chicken Enchilada-Stuffed Acorn Squash
This cozy, fall-ready twist on enchiladas swaps tortillas for roasted acorn squash, giving you all the bold, cheesy flavor of the original in a wholesome, veggie-packed package. It’s hearty, comforting, and just different enough to keep things exciting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
2 medium acorn squash, halved and seeds removed
1 tbsp olive oil
Salt and pepper to taste
2 cups shredded cooked chicken
1 cup enchilada sauce (red or green)
½ cup black beans (optional)
1 cup shredded cheddar or Mexican cheese blend
2 tbsp chopped cilantro or green onions, for topping
Instructions
Preheat oven to 400°F (200°C). Brush squash halves with olive oil and season with salt and pepper. Roast cut-side down on a baking sheet for 30–35 minutes, until fork-tender.
In a bowl, mix chicken with enchilada sauce and black beans if using.
Flip roasted squash, fill each half with chicken mixture, and top with shredded cheese. Return to oven for 10 more minutes until cheese is melted and bubbly.
Garnish with cilantro or green onions and serve hot.
Nutrition
- Calories: 420
- Fat: 24g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 29g