(Copy-cat) Seva's Enchilada Calabaza

Stormy Stewart

By
@karlyn255

This is my spin on a very popular dish an all natural, vegetarian restaurant in Ann Arbor,Michigan "SEVA".
The dish goes for $12.95.

Seva Ganghi is the owner and most likely she will be your waitress.
Since 1973, Seva Restaurant has been Ann Arbor's stop for great vegetarian cuisine.


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Comments:

Serves:

3

Prep:

35 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 medium
butternut squash
8 oz
cream cheese
2 Tbsp
raw sugar
2 tsp
cinnamon, ground
1/4 tsp
ginger powder
8 oz
all natural salsa (i get from whole foods)
6
spelt tortilla shells
1 c
shredded cheddar cheese.
1 small
sprinkle of ground cloves
1/4 tsp
nutneg

SERVE THE FOLLOWING OVER TOP OF BAKED DISH:

shredded lettuce, chopped tomatoes, and chopped green or white onion

Directions Step-By-Step

1
Cut the squash in half and take out the seeds. Bake the squash in the oven on 350 F until done about 45 minutes. Scoop out the insides and place
in fridge to cool. You should have about 2 1/2 cups squash. Once cool drain off any water.
2
Put cream cheese in a medium bowl. Microwave for 1 minute, remove and cream together with the squash. Add the spices.
3
In an oblong baking dish, butter bottom and sides lightly and put 1/2 of salsa in bottom of pan. Put 1/6th of the squash mixture in each tortilla and roll.
4
Put in dish, cover with remaining salsa and then the cheese. Bake at 375 for 35- 45 minutes until it
begins to bubble and cheese is melted and browns slightly.
5
Remove from oven and let rest 10 minutes. Serve with shredded lettuce, chopped tomatoes and green onion
over top

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #copy-cat