This Enchilada Stuffed Squash is a great use of the squash from your garden. Fun dinner for the kids as you use the squash as a bowl! Another easy, healthy and tasty recipe!
Prep Time8minutes
Cook Time25minutes
Total Time33minutes
Servings4
AuthorDenise Wright (MyLifeCookbook.com)
Ingredients
4small pattypan or sun burst squash
2cupschickencooked and chopped (I used rotisserie)
¼cupfinely chopped onions
½cupshredded Mexican cheese blendfor filling
¼cupgreen chiles chopped
½cupenchilada sauce
½cupshredded Mexican cheese blendfor topping
Instructions
Preheat oven to 400 degrees F.
Cut the tops off the squash and clean out the seeds to make a nice bowl.
Microwave for 5 minutes and let cool.
Add the chicken, onion, chiles, enchilada sauce and ½ cup of cheese in a mixing bowl.
Mix well and the stuff squash with mixture.
Add ½ cup of shredded cheese on top of each squash.
Place in a baking dish or cookie sheet in oven for 25 minutes or until cheese is browned.
Let cool a bit and serve. You can top with sour cream, guacamole, or cilantro if you wish.