Stuffed Acorn Squash

As mentioned in an earlier post, I deliberately make extra stuffing at Thanksgiving, follow this link for my recipe.

While at the market yesterday I saw this pretty little acorn squash and thought…”hmm, this would be delicious filled with my leftover, unbaked stuffing”. I was right – here’s how I did it:

Stuffed Acorn Squash  serves 2

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Pre-heat oven to 375 degrees. Slice the squash in half and scoop out seeds.
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Brush the edges of the squash with olive oil, salt and pepper, place face down into a baking dish for  30 minutes.
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I used a bowl to tightly pack 1 1/2 cups unbaked stuffing per half squash. Remove the squash from the oven, flip it, scoop  packed stuffing into the cavity  Bake for 30-40 minutes, until squash is softened.
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Add a glass of red wine, enjoy every bite.

 

4 thoughts on “Stuffed Acorn Squash

  1. you always take the best pics to show off your food.     YUM YUM YUM   can’t wait to do this!!!!!!!!!!!  I know it will be outstanding w/zucchini too.     So nice to be so generous to bring to me!!!!!!!!!!!!!!!!!!!!!!!!  MANY thanks!

    Liked by 1 person

    1. Thanks Mom, after all you taught me to cook at a young age and it’s much more fun for me to cook for others so am happy you enjoy my creations. I think zucchini will be a brilliant choice and take less time to cook!

      Like

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