Description

Craving a bold, comforting meal that’s healthy and bursting with flavor? What if you could stuff tender acorn squash with spicy, cheesy chicken enchilada filling in under an hour? Chicken Enchilada-Stuffed Squash is your answer—a quick, Mexican-inspired dish that combines shredded chicken in a zesty red enchilada sauce with creamy roasted squash, topped with melted cheese and fresh cilantro.

Ingredients

Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.

Acorn squash (2 small, halved and seeded): Sweet, tender “bowls” that hold the filling and add nutrients. Sub: Delicata squash or small butternut squash halves.
Extra-virgin olive oil (1 tablespoon): Helps sauté veggies for rich flavor. Sub: Avocado oil or vegetable oil.
White onion (1/2, diced): Adds sweet, savory depth to the filling. Sub: Yellow onion or shallot.
Poblano chile pepper (1 small, seeded and diced): Brings mild heat and earthy flavor. Sub: Green bell pepper for less heat or Anaheim pepper for similar flavor.
Garlic (1 clove, grated): Adds aromatic punch. Sub: 1/4 teaspoon garlic powder.
Ground cumin (1/2 teaspoon): Provides warm, earthy spice. Sub: Chili powder or coriander for a different warmth.
Kosher salt and freshly ground pepper: Enhance all flavors and balance the sauce. Sub: Sea salt or low-sodium alternatives.
Red enchilada sauce (15-ounce can): The bold, spicy base for the filling. Sub: Homemade enchilada sauce or salsa roja.
Shredded rotisserie chicken (2 1/2 cups, skin removed): Quick, flavorful protein that soaks up the sauce. Sub: Shredded turkey, cooked ground beef, or black beans for vegetarian.
Fresh cilantro (1/2 cup, plus more for topping): Adds bright, herbaceous flavor. Sub: Parsley or green onions for a milder taste.
Shredded Mexican-blend cheese (8-ounce package, about 2 cups): Melts into gooey, cheesy goodness. Sub: Cheddar, Monterey Jack, or vegan cheese.
Sour cream (for topping): Adds creamy, tangy contrast. Sub: Greek yogurt or vegan sour cream.

These ingredients are easy to find, and many are pantry staples. The nutrient-rich squash, lean chicken, and vibrant sauce make this a wholesome, satisfying meal.

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Instructions

Ready to start? You’ll need a large microwave-safe bowl, a medium saucepan, a 9-by-13-inch baking dish, and a spoon. Preheat your oven to 425°F (220°C). These steps are simple, with tips for success.

Cook the squash: Place 2 halved and seeded acorn squash in a large microwave-safe bowl with 1/4 cup water. Cover loosely with plastic wrap and microwave until fork-tender, about 15 minutes. Tip: Poke squash with a fork to check tenderness—it should be soft but hold its shape.
Make the filling: Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add 1/2 diced white onion and 1 diced poblano pepper; cook, stirring, until slightly softened, about 2 minutes. Add 1 grated garlic clove, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and a few grinds of pepper; cook, stirring, until veggies soften, about 3 minutes. Tip: Stir frequently to prevent garlic from burning.
Simmer the sauce: Add 15 ounces red enchilada sauce and 2 1/2 cups shredded rotisserie chicken to the saucepan. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes. Stir in 1/2 cup fresh cilantro and season with salt and pepper to taste. Tip: Taste and adjust seasoning—sauce should be bold and spicy.
Assemble the squash: Place the squash halves cut-side up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the halves, spooning it into the cavities. Top each with 1/2 cup shredded Mexican-blend cheese (2 cups total). Tip: Pack filling gently to fill squash without overflowing.
Bake: Bake at 425°F until the cheese is lightly golden and melted, 10-12 minutes. Tip: Watch closely—cheese should be bubbly but not browned too much.