Baked pumpkin stuffed with chicken in enchilada sauce
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 550, total fat 35 G., saturated fats G., proteins 31 G., carbohydrates 43 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 550, total fat 35 G., saturated fats G., proteins 31 G., carbohydrates 43 G., fiber G., cholesterol mg, sodium mg, sugar G.
Thanks to their neat shape and small size, small acorn squashes (Aron squash) make a delicious edible bowl for a dish, while also serving as a vegetable garnish. Halve the squashes and pre-boil them. Then fill them with grilled chicken pieces sautéed with onions and poblano peppers in a Mexican enchilada sauce made with tomatoes and chilies. Because the grilled chicken already has a spicy flavor, the filling is rich and flavorful. Sprinkle the stuffed squashes with grated cheese and bake in the oven. This mouth-watering squash bowl will look stunning on the table. The sweetness of the squash complements the savory filling, softening the savory flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 small acorn squashes, halved and seeded
- 1 tbsp. l. olive oil
- Half a white onion, diced
- 1 small poblano pepper, seeded and diced
- 1 clove of garlic, grated
- 0.5 tsp ground cumin
- 450 gr. red enchilada sauce
- 2.5 cups shredded grilled chicken without skin
- 0.5 cup fresh cilantro, plus extra for topping
- 250 g of grated Mexican cheese mix (about 2 cups)
- Sour cream for topping
We recommend
Recipes with similar ingredients: grilled chicken, acorn squash, chili pepper, tomato sauce, cumin, sour cream
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Place the pumpkin halves in a large microwave-safe bowl and add 1/4 cup water. Cover loosely with plastic wrap. Microwave the pumpkin for about 15 minutes, until tender when pierced with a fork.
- Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes.
Add the garlic, cumin, 1/2 teaspoon salt, and a few grinds of pepper; cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce thickens, about 5 minutes. Add the cilantro and season with salt and pepper. - Place the pumpkin cut-side up in a 22x32 cm baking dish. Divide the chicken filling evenly among the pumpkin halves and sprinkle with cheese. Bake until the cheese is golden brown and melted, 10-12 minutes. Serve topped with sour cream and garnished with cilantro.
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