(COPY-CAT) SEVA'S ENCHILADA CALABAZA

(Copy-cat) Seva's Enchilada Calabaza image

Provided by Stormy Stewart

Time 1h35m

Number Of Ingredients 12

1 medium butternut squash
8 oz cream cheese
2 Tbsp raw sugar
2 tsp cinnamon, ground
1/4 tsp ginger powder
8 oz all natural salsa (i get from whole foods)
6 spelt tortilla shells
1 c shredded cheddar cheese.
1 small sprinkle of ground cloves
1/4 tsp nutneg
SERVE THE FOLLOWING OVER TOP OF BAKED DISH:
shredded lettuce, chopped tomatoes, and chopped green or white onion

Steps:

1. Cut the squash in half and take out the seeds. Bake the squash in the oven on 350 F until done about 45 minutes. Scoop out the insides and place in fridge to cool. You should have about 2 1/2 cups squash. Once cool drain off any water.
2. Put cream cheese in a medium bowl. Microwave for 1 minute, remove and cream together with the squash. Add the spices.
3. In an oblong baking dish, butter bottom and sides lightly and put 1/2 of salsa in bottom of pan. Put 1/6th of the squash mixture in each tortilla and roll.
4. Put in dish, cover with remaining salsa and then the cheese. Bake at 375 for 35- 45 minutes until it begins to bubble and cheese is melted and browns slightly.
5. Remove from oven and let rest 10 minutes. Serve with shredded lettuce, chopped tomatoes and green onion over top