This recipe is delicious, low in fat and loaded with nutrients such as Vitamins A and B's, minerals, fiber and antioxidants. It is an excellent recipe to start switching some meat with some healthy veggies. Using organic products ups the health factor too! I thank Dr. Rebecca York for introducing me to this yummy dish. Nutritional Info: Serving Size One Enchilada; Calories 165; Carb 30; Fat 2g; Pro 7g (without avocado and sour cream).
Ingredients
- 1 butternut squash
- 1 acorn squash
- 1 cup low-fat shredded cheese
- 1 tbs soy sauce ( can use Brag's Aminos or Wildtree Grapeseed Oil instead)
- 1 tbs 100% maple syrup
- 1/2 onion
- 3 cloves garlic
- 6 corn tortillas
- 1 large can enchilada sauce
- cilantro
- green onions
Instructions
- Preheat oven to 350'.
- Cut Butternut Squash and Acorn squash in half. Clean out seeds.
- Place squash cut side down on baking sheet and roast for about 45 minutes or until soft. Cool until easy to hold. Scoop squash into a bowl.
- Add 1 Tablespoon of soy sauce and 1 Tablespoon of maple syrup.
- Heat 1 Tbs olive oil. Saute 1/2 onion and several minced garlic cloves together, add to squash. Add a little more oil to heated pan and heat corn tortillas (about 15 seconds each side).
- Pour 1/2 can enchilada sauce onto a plate. Dip softened corn tortillas into enchilada sauce covering both sides.
- Place on second plate to fill. Put squash filling onto middle of tortilla, add pinch of shredded cheese, roll up and place in baking pan.
- Once completed, pour remaining enchilada sauce on top of enchiladas, sprinkle cheese, cover with foil and bake for 45 minutes, or until bubbling. Remove foil, bake another 10 minutes to melt cheese.
- Add cilantro and cut green onions. Adding sliced avocado and sour cream is optional.
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{ 9 comments… read them below or add one }
I made these tonight and WOW, they were sooooooo yummy! My husband loved them too – he had 2 and was stuffed. I was surprised I loved them b/c I didn’t get how that would taste given the ingredients – maple syrup in my mexican food? Oh, it was delicious! Even my kids liked them.
I not only loved the taste, but the fact that they didn’t give me that heavy, blah feeling I have after eating chicken enchiladas or ones with more cheese. This recipe wins my official Lamination Seal of Approval — recipes I love and want to make regularly (and in this case were also requested to make again) get laminated for my kitchen cupboard for easy access and long-lasting wear.
Krista, I love your post. This is exactly what eating veggie is about. When you eat veggies and real food, it actually does not take much in quantity to fill you up. I can eat less of healthy soul rocking food than more of the bad kind. And, the energy you get from veggies is truly amazing. You miss that energy when you choose other food items during the week! Glad you liked it (and your husband too!)
Hi Dr. Lisa. What a nice twist on a classic dish. I like the use of squash that makes this a lovely vegetarian winter dish.
This recipe sounds like a winner. We love winter squash and mexican food.
Elise, This recipe is a huge hit! Try it and let us know what you think!
We had them for lunch today. First time I’d ever prepared butternut as a savory dish and…. it was good! Very different from what we’re used to, but very good!
Excellent winter recipe-I do love your blog!
Squash enchiladas! These sound incredible!! Love this lightened-up Mexican dish. Thanks for sharing Dr. Lisa!!
This one isn’t mine, but everyone goes crazy for! LOVE it!