Preheat the oven to 350F. Grease a 8x11" baking dish with oil.
In a large skillet over medium high heat, add Avocado oil. As the oil shimmers, add the chopped onions and garlic and cook for about 1 minute. Add the Ground Beef. Crumble and cook for 2 minutes or until it browns. Add the Enchilada Sauce, Ground Cumin, Smoked Paprika, half of Mexican Cheese blend. Toss to combine and cook for 2 min. Once cooked, set aside.
On a vegetable cutting board, use a Y-Shaped Peeler or Mandolin Slicer to peel thin slices or Yellow Squash. Leave the middle part which is hard to peel for later use.
Now, lay out three slices of the Yellow Squash strips (slightly overlapping). Add the Ground Beef mixture to one end. Tuck and roll.
Pour some Enchilada Sauce in the baking dish. Add the Yellow Squash Enchiladas to it. Pour the remaining enchilada sauce over the Squash Enchiladas. Now, top with shredded Mexican cheese blend. Bake @350F for 15-20 min or until the cheese melts on top.
Garnish with chopped cilantro and lime juice. Serve immediately.
Refrigerate - You can store leftover Squash Casserole in an airtight container in the refrigerator. This stays well in the refrigerator for upto a week. Reheat before serving. You can add more shredded Cheese on top before reheating.Freeze - Do not freeze this Squash Enchilada as this has a lot of moisture content and shall not freeze well.
Make Ahead:
A great idea would be to cut the Squash into strips and top with paper towel and refrigerate overnight. This will get rid of all the moisture from them. Also of course you can make the filling ahead of time and refrigerate in an airtight container. You can even make the roll ups, top with cheese, and refrigerate in an airtight container for up to 3 days. Just go directly from the refrigerator to the oven and bake for 2-3 extra minutes or until the cheese browns on top.
Substitutions:
You can replace Ground Beef with Ground Chicken or Shredded Chicken or Ground TurkeyFor Vegetarian Enchiladas you can use anything to make faux meat. From Ground Chickpeas to crumbled Tofu to just finely chopped veggies or simply Black Beans and Corn.
Nutrition
Nutrition Facts
Squash Enchiladas
Amount Per Serving
Calories 374Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 76mg25%
Sodium 865mg38%
Potassium 583mg17%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 8g9%
Protein 25g50%
Vitamin A 1008IU20%
Vitamin C 22mg27%
Calcium 475mg48%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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