Preheat oven to 350°F.
Preheat oven to 425°F.
Gluten-free? Look for a gluten-free brand of enchilada sauce or make your own.
Watching sodium? Skip the added kosher salt, cut back on the cheese, and/or make your own low-sodium enchilada sauce.
Watching fat? Use a lower-fat cheese or cut back on the amount you use, look for a lower-fat enchilada sauce (or make your own), and/or use a little bit less olive oil.
(1) Cook the squash in the microwave, covered loosely with plastic wrap, for about 15 minutes instead of baking it in the oven.
(2) Cook squash the day before and refrigerate overnight (unstuffed).
(3) If you don't have any leftover cooked chicken, use rotisserie chicken or cook some the day before.
(4) Make the sauce the day before (minus the chicken), then add the chicken and reheat the sauce before stuffing the squash.
Nutritional information does not include optional ingredients.