(Copy-cat) Seva's Enchilada Calabaza

Stormy Stewart


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.


★★★★★ 1 vote

35 Min
1 Hr


  • 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

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

How to Make (Copy-cat) Seva's Enchilada Calabaza


  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

Printable Recipe Card

About (Copy-cat) Seva's Enchilada Calabaza

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

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