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.

 

Stuffin’ Muffins – a kitchen hack

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.

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