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
Thanksgiving is hands-down my most anticipated meal of the year. My Roasted Chesnut Apple & Sausage Stuffing is hands down, my favorite part of the meal and I purposely make more than I’ll need. It freezes beautifully and this year I remembered a kitchen hack from Rachael Ray from early in her 30 Minute Meals days – Stuffin Muffins.
Spray a muffin tin with cooking spray, pack the cups with unbaked stuffing and freeze for three hours. Take them out of the muffin tin and place in a single layer into a large freezer Ziploc bag. When you need a single-serving and savory side dish with chicken, turkey or pork simply pop out one or more and bake at 375 for 35-40 minutes until they’re crunchy on top.
On cold days, the sunshine makes it a bit less bleak.
Today rainbows were sent into my living room via my dining room window. I love rainbows…