Welcome to the ultimate fusion of flavors! Get ready to indulge in the mouth-watering combination of spicy and smoky shredded chicken stuffed in tender acorn squash boats.
2.
First, preheat your oven to 375°F. Cut acorn squash in half and scoop out the seeds.
3.
Place the squash halves on a baking sheet and drizzle with olive oil. Bake for 30 minutes until tender.
4.
While the squash is baking, let's prepare the chicken tinga. In a pan, sauté onions and garlic until fragrant.
5.
Add in shredded chicken, diced tomatoes, chipotle peppers, and spices. Let it simmer for 10 minutes.
6.
Once the squash is done, fill each half with the chicken tinga mixture.
7.
Top it off with shredded cheese and bake for an additional 10 minutes until the cheese is melted and bubbly.
8.
Garnish with fresh cilantro and a squeeze of lime for a burst of freshness.
9.
Your chicken tinga stuffed acorn squash boats are now ready to be devoured!
10.
Enjoy the perfect balance of heat and smokiness in every bite. Don't forget to share your creation with us using #ChickenTingaSquashBoats. Bon appétit!