Enchiladas filled with butternut squash and topped with tangy salsa and cheese. |
Ingredients
- 1 large butternut squash
- 6 ounces cheddar cheese, shredded (can also use Colby or Monterey Jack)
- ¼ cup onion, chopped and sauteed
- 8 whole-wheat tortillas
- 2 cup chunky salsa
- cooking spray
Instructions
- Preheat oven to 400 F.
- Spray baking pan with cooking spray.
- Rinse the outside of the squash.
- Carefully, cut squash in half with a large knife.
- Scrape out seeds with a spoon and rinse with water. Dry and save seeds to roast later, if desired.
- Cut each squash half into halves.
- Place squash cut-side down in a microwave-safe bowl.
- Microwave squash on high for 8-10 minutes, or until soft. Let cool.
- Scoop out the inside of the squash and mash. Combine mashed squash with onions.
- Place ¼ cup of squash mixture into each tortilla.
- Roll tortillas and place into baking pan.
- Top tortillas with salsa and cheese.
- Cover pan with aluminum foil and bake for 8 minutes.
- Remove foil and bake uncovered for 2 additional minutes.
Notes
Change it Up
- Any type of squash can be used for this recipe, including acorn squash.
- Microwaving the squash for a minute can help soften it for easier cutting.
Nutrition
Serving: 1 enchiladaCalories: 288calCarbohydrates: 39gProtein: 10gFat: 10gSodium: 386mgFiber: 4.1g