Butternut Squash Enchiladas

• 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

1. Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350u0b0 for 55-65 minutes or until tender. Cool slightly; scoop out flesh and set aside.
2. In a
3. 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.
4. 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.
5. Bake, uncovered, at 350u0b0 for 25-35 minutes or until heated through.

butternut squash, sweet red pepper, onion, garlic, canola oil, ground cumin, chili powder, pepper, salt, vegetarian meat crumbles, enchilada sauce, flour tortillas, cheese blend

Taken from www.tasteofhome.com/recipes/butternut-squash-enchiladas/ (may not work)