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This Enchilada Stuffed Squash is a great low carb and Paleo use of the squash from your garden. Fun dinner for the kids as you use the squash as a bowl!

Enchilada Stuffed Squash (Easy Summer Dinner)

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 Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 4
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 4 small pattypan or sun burst squash
  • 2 cups chicken cooked and chopped (I used rotisserie)
  • 1/4 cup finely chopped onions
  • 1/2 cup shredded Mexican cheese blend for filling
  • 1/4 cup green chiles chopped
  • 1/2 cup enchilada sauce
  • 1/2 cup shredded Mexican cheese blend for topping

Instructions

  1. Preheat oven to 400 degrees F.
  2. Cut the tops off the squash and clean out the seeds to make a nice bowl.
  3. Microwave for 5 minutes and let cool.
  4. Add the chicken, onion, chiles, enchilada sauce and 1/2 cup of cheese in a mixing bowl.
  5. Mix well and the stuff squash with mixture.
  6. Add 1/2 cup of shredded cheese on top of each squash.
  7. Place in a baking dish or cookie sheet in oven for 25 minutes or until cheese is browned.
  8. Let cool a bit and serve. You can top with sour cream, guacamole, or cilantro if you wish.