Enmoladas de Calabaza

Name: Enmoladas de Calabaza
Cook time: 2 h 30 min
Total time: 2 h 30 min
Cuisine: Mexican
Ingredients: 3 medium-size fresh tomatillos (about 8 ounces), husks removed; 1 medium spaghetti squash (about 3 1/2 pounds); 0.25 cup plus 1 tablespoon kosher salt, divided, plus more to taste; 0.5 cup plus 2 tablespoons refined coconut oil, divided; 1 medium-size dried guajillo chile (about 1/8 ounce), stemmed and seeded; 1 small dried ancho chile (about 1/4 ounce), stemmed and seeded; 3 cups plus 2 teaspoons warm water, divided; 0.5 cup thinly sliced yellow onion (from 1 [6-ounce] onion); 2 medium garlic cloves; 1 tablespoon golden raisins; 1 fresh bay leaf; 1 teaspoon five-spice powder; 0.5 teaspoon dried Mexican oregano; 2.5 cups cubed (about 1-inch pieces) peeled kabocha squash (about 12 ounces) (from 1 small [2-pound] squash); 1 tablespoon masa harina (such as Masienda); 0.75 teaspoon demerara sugar; 0.75 teaspoon white vinegar; 12 (5 1/2-inch) yellow corn tortillas; Mexican crema or sour cream; Fresh cilantro leaves; Salted roasted pepitas