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).
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
3 cloves garlic
6 corn tortillas
1 large can enchilada sauce
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.