Ingredient List:
1 acorn squash, halved and seeded
1 tablespoon olive oil (divided)
Kosher salt
Freshly ground black pepper
1 cup water
1/2 small onion, diced
1/2 large poblano chile pepper, minced
1 clove garlic, minced
1/4 teaspoon ground cumin
3/4 cup red enchilada sauce
1 cup cooked chicken breast, shredded
1/2 cup shredded Mexican cheese blend, divided
Toppings (optional):
Sour cream or Greek yogurt
Chopped cilantro or parsley

Find Shelby's cookbooks at https://shelbykinnaird.com