Chicken Enchilada Stuffed Squash – Fustini's Oils & Vinegars

Ingredients

• 2 small acorn squash, halved and seeded
• 1 tablespoon Fustini's Chipotle olive oil
• 1/2 white onion, diced
• 1 small poblano chile pepper, seeded, diced
• 1 garlic clove, grated
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 1 15-0z can red enchilada sauce
• 2 1/2 cups shredded rotisserie chicken (skin removed)
• 1/2 cup fresh cilantro, plus more for garnish
• 2 cups shredded Mexican-blend cheese
• sour cream, garnish