Chicken Enchilada Stuffed Squash
Ingredients
- 2 small acorn squash, halved and seeded
- 1 tablespoon extra-virgin olive oil
- 1/2 white onion, diced
- 1 small poblano chile pepper, seeded and diced
- 1 clove garlic, grated
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 15-ounce can red enchilada sauce
- 2 1/2 cups shredded rotisserie chicken (skin removed)
- 1/2 cup fresh cilantro, plus more for topping
- 1 8-ounce package shredded Mexican-blend cheese (about 2 cups)
- Sour cream, for topping
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