The perfect balance of healthy and tasty.
PREP: 10 Min. | COOK: 45 Min. | TOTAL: 55 Minutes.
- 2 Acorn Squash, halved and center scooped out
- 2 tbsp Olive Oil
- 1 small Poblano Chile Pepper, seeded and diced
- 1 clove Garlic, grated
- 1/2 tsp Ground Cumin
- 1 tbsp Schultz's Gourmet Seasoning
- 2 cups Chicken, shredded
- 1 cup Black Beans
- 1 cup Corn Kernels
- 5 oz. Red Enchilada Sauce
- 5 oz. Schultz's Gourmet Chipotle Cooking Sauce
- 1 cup shredded Cheese
- 1 avocado, sliced for garnishing
- Fresh cilantro and sour cream for topping
HOW TO MAKE
STEP 1: Preheat the oven to 400°F.
STEP 2: Place acorn squash halves flesh side up on a baking pan. Brush with 1 tbsp of olive oil and sprinkle with salt and pepper. Roast in the oven for 25 minutes or until centers are softened.
STEP 2: Meanwhile, in a 2-quart saucepan, heat remaining tbsp of olive oil over medium-high heat. Add poblano and cook, stirring occasionally until the peppers begin to soften, about 3 minutes. Add the garlic, cumin, and Schultz's Seasoning and cook an additional 3 minutes, stirring.
STEP 3: Add chicken, enchilada sauce, Schultz's Chipotle Cooking Sauce, corn kernels and beans to saucepan. Bring to a low boil, then reduce heat and simmer for about 10 minutes or until sauce thickens. Remove from heat.
STEP 4: If you like cilantro, you can stir 1/2 cup fresh cilantro into the chicken mixture.
STEP 5: Fill the centers of each squash half with the chicken and top with shredded cheese. Bake until the cheese is lightly golden and melted, 15-20 minutes.
STEP 6: Garnish with avocado, sour cream and cilantro.