Chicken Enchilada-Stuffed Acorn Squash

Preheat oven to 350°F.
Place the acorn squash halves, flesh side up, in a 13- x 9-inch baking dish. Brush each half with 1 tablespoon of the olive oil and sprinkle with salt and pepper.
2 small acorn squash, 2 tablespoons extra-virgin olive oil, Kosher salt and freshly ground pepper
Pour enough water in the baking dish to barely cover the bottom, then cover with foil, place in the oven, and bake for 1 hour.
Remove from the oven and set aside to cool.
In a 2-quart saucepan, heat the remaining 1 tablespoon of olive oil over medium-high heat.
2 tablespoons extra-virgin olive oil
Add the onion and poblano, then cook, stirring occasionally, until the onion begins to soften and look translucent, about 3 minutes.
½ medium onion, 1 small fresh poblano chile pepper
Add the garlic, cumin, and pepper, then cook an additional 3 minutes.
1 clove garlic, ½ teaspoon ground cumin, ½ teaspoon ground black pepper or Hot Shot
Add the enchilada sauce and cooked chicken to the saucepan. Bring to a low boil, then reduce heat and simmer for about 5 minutes or until sauce thickens. Remove from heat.
15 ounces red enchilada sauce, 2 cups cooked chicken breast
Preheat the oven to 425°F.
Mix about 1/3 of the cheese into the chicken mixture, then divide the chicken mixture among the squash halves. Top with the remaining cheese.
1 cup shredded Mexican-blend cheese
Bake for 10 to 12 minutes or until the cheese has melted.
Serve with Greek yougurt and cilantro
Greek yogurt or sour cream, Fresh cilantro