Baked pumpkin stuffed with chicken in enchilada sauce

Ingredients:

• 2 small acorn squashes, halved and seeded
• 1 tbsp. l. olive oil
• Half a white onion, diced
• 1 small poblano pepper, seeded and diced
• 1 clove of garlic, grated
• 0.5 tsp ground cumin
• 450 gr. red enchilada sauce
• 2.5 cups shredded grilled chicken without skin
• 0.5 cup fresh cilantro, plus extra for topping
• 250 g of grated Mexican cheese mix (about 2 cups)
• Sour cream for topping

Preparation:

1. Preheat oven to 220°C.
2. Place the pumpkin halves in a large microwave-safe bowl and add 1/4 cup water. Cover loosely with plastic wrap. Microwave the pumpkin for about 15 minutes, until tender when pierced with a fork.
3. Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes.
   
   Add the garlic, cumin, 1/2 teaspoon salt, and a few grinds of pepper; cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce thickens, about 5 minutes. Add the cilantro and season with salt and pepper.
4. Place the pumpkin cut-side up in a 22x32 cm baking dish. Divide the chicken filling evenly among the pumpkin halves and sprinkle with cheese. Bake until the cheese is golden brown and melted, 10-12 minutes. Serve topped with sour cream and garnished with cilantro.