Ingredients
1 medium butternut squash (3-1/2 to 4 pounds)1 medium sweet red pepper, chopped1/2 cup chopped onion1 garlic clove, minced1 teaspoon canola oil1 teaspoon ground cumin1/2 teaspoon chili powder1/2 teaspoon pepper1/4 teaspoon salt1 package (12 ounces) frozen vegetarian meat crumbles, thawed1 can (10 ounces) enchilada sauce, divided8 flour tortillas (8 inches), warmed1 cup shredded reduced-fat Mexican cheese blend, divided
Preparation
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.
