(Copy-cat) Seva's Enchilada Calabaza

11
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.

Rating:
★★★★★ 1 vote
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

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

Step-by-Step

  • 1Cut 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.
  • 2Put cream cheese in a medium bowl. Microwave for 1 minute, remove and cream together with the squash. Add the spices.
  • 3In 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.
  • 4Put 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.
  • 5Remove 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