Acorn Squash Enchilada Sauce
You can never have too many Mexican recipes, so give Acorn Squash Enchilada Sauce a try. One portion of this dish contains approximately 1g of protein, 0g of fat, and a total of 15 calories. For 20 cents per serving, you get a sauce that serves 6. Head to the store and pick up acorn squash, sea salt, dried cilantro, and a few other things to make it today. This recipe is liked by 182 foodies and cooks. It is brought to you by The Faux Martha. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. With a spoonacular score of 28%, this dish is rather bad. Similar recipes include Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash, Acorn Squash with Apricot Sauce, and Acorn Squash With Sesame Parsley Sauce.
Servings: 6
Ingredients:
3/4 c. roasted acorn squash, pureed
1/2 tsp. cumin
1/2 tsp. cilantro, dried
1 clove garlic
2 tbsp. greek yogurt or sour cream
2-3 jalepeno sliced, jarred
1/2 tsp. sea salt
2 tbsp. sweet onion, chopped
1/2 c. chicken stock or vegetable broth
1 1/2 tsp. vinegar.jpg)
Equipment:
food processor
blender
Cooking instruction summary:
Add ingredients to a high-powered blender or food processor.Process until smooth, about 2 minutes. Add a tablespoon more of stock at a time to thin sauce if necessary.Pour over enchiladas. (I stuffed these with sautéed onions, kale, black beans, monterey jack, and rotisserie chicken.)
Step by step:
1. Add ingredients to a high-powered blender or food processor.Process until smooth, about 2 minutes.
2. Add a tablespoon more of stock at a time to thin sauce if necessary.
3. Pour over enchiladas. (I stuffed these with sautéed onions, kale, black beans, monterey jack, and rotisserie chicken.)
Nutrition Information:
covered percent of daily need
