> 1 (2- 3 lb) acorn squash
> 2 tbsp olive oil
> 1 tbsp lime juice
> 1 tbsp chili powder
> 1 tsp ground cumin
> 1/2 small red onion, sliced
> Cooking spray
> 1 (4.5 oz) can diced green chilies, drained
> 2 cloves garlic, peeled
> 1/2 cup light sour cream
> 12 corn tortillas, warmed
> 1/4 cup cilantro leaves (optional)
Preheat the air fryer to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard pulp and seeds. Slice squash lengthwise into ¼-inch-thick pieces, keeping the squash skin on.
In a medium bowl, combine the oil, lime juice, chili powder, and cumin. Season with salt and pepper. Add squash pieces and onion. Toss to coat. Coat air fryer basket with the cooking spray. In batches, arrange squash and onion in a single layer in basket. Cook 10 min., until tender, flipping halfway through.
Meanwhile, in a food processor, combine the green chilies, garlic, and sour cream. Pulse until smooth. Season with salt and pepper. Divide squash and onion evenly among tortillas. Top with green chili sour cream and cilantro, if desired.
To make the acorn squash easier to cut, microwave for 1 min. before slicing.