Preparation

1. Preheat oven to 400º F.
2. Cut squash in half lengthwise, then use a spoon to gently scrape out the seeds from the center, creating little, hollowed-out squash boats. Reserve squash centers in a small bowl and set aside.
3. Brown sausage in a large pan or skillet over medium-high heat, breaking down into small pieces as it cooks.
4. Add onion and bell pepper to sausage mixture, and cook until softened. Stir in reserved squash, tomato sauce, and water, then season generously with salt and pepper, and taco seasoning.
5. Cover pan or skillet and reduce heat to low, then simmer for 15-20 minutes, or until flavors blend together.
6. Spread salsa evenly along the bottom of a 9x13-inch baking dish.
7. Take a cooled squash half and fill it with sausage mixture, then top with a sprinkle of cheese. (Use only 1/2 cup cheese for this step.)
8. Wrap squash tightly in a tortilla, then place it in baking dish. Repeat with remaining squash halves and tortillas until you’ve filled your baking dish.
9. Pour green enchilada sauce over squash rolls, then top with remaining cheese.
10. Cover baking dish with aluminum foil and place in oven. Bake for 25 minutes, then remove foil and cook for another 15 minutes, or until cheese is melted.
11. Remove from oven and let cool 5 minutes before serving.
12. Serve hot, garnished with fresh cilantro, and enjoy!