Butternut Squash Enchiladas

Name: Butternut Squash Enchiladas
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 8 servings.
Ingredients: 1 medium butternut squash (3-1/2 to 4 pounds); 1 medium sweet red pepper, chopped; 1/2 cup chopped onion; 1 garlic clove, minced; 1 teaspoon canola oil; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1 package (12 ounces) frozen vegetarian meat crumbles, thawed; 1 can (10 ounces) enchilada sauce, divided; 8 flour tortillas (8 inches), warmed; 1 cup shredded reduced-fat Mexican cheese blend, divided

When you want to go meatless for a meal, try this satisfying dish. It tastes fantastic.—Rachel Erdstein, Ann Arbor, Michigan

Ingredients

1 medium butternut squash (3-1/2 to 4 pounds)
1 medium sweet red pepper, chopped
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
1 can (10 ounces) enchilada sauce, divided
8 flour tortillas (8 inches), warmed
1 cup shredded reduced-fat Mexican cheese blend, divided

Directions

Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 55-65 minutes or until tender. Cool slightly; scoop out flesh and set aside.
In a large nonstick skillet coated with cooking spray, cook the red pepper, onion and garlic in oil until tender. Stir in the cumin, chili powder, pepper and salt; cook 1 minute longer. Stir in crumbles and reserved squash; heat through.
Spread 1/4 cup enchilada sauce into a 13x9-in. baking dish coated with cooking spray. Place about 3/4 cup squash mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dish. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 25-35 minutes or until heated through.