Acorn Squash With Leftover Stuffing Recipes

Steps:

• Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.

Steps:

• Preheat oven to 400.
• Cut the stem off the acorn squash so they stand up straight. Cut the squash in half and place cut side down on oiled baking sheet. Bake for 30 minutes while the stuffing cooks.
• Heat oil in large skillet over medium high heat. Add onions, peppers, mushrooms, garlic, and thyme. Season with salt and pepper. Saute until tender.
• Add sausage to vegetables and cook through. Season to taste.
• Add vegetables and sausage to crumbled cornbread. Mix in the dried cranberries.
• Stuff each squash half with the stuffing mixture and top with cheese. Cover with foil and continue baking for about 30-40 minutes or until squash are tender.

Steps:

• Preheat oven to 400°F (200°C).
• Using a sharp knife, slice off the top and bottom of an acorn squash to create flat surfaces. Slice the squash in half and scoop out the seeds with a spoon.
• Place the squash halves on a baking sheet lined with parchment paper. Drizzle the squash with olive oil and sprinkle with salt and pepper.
• Bake for 40 minutes, until the squash is tender and easily pierced with a paring knife.
• Then heat the oil in a large skillet over medium-high heat.
• Toss in the onion, carrot, celery, salt, pepper, and rosemary and sauté until the vegetables are completely tender, about 8 minutes.
• Sprinkle in the garlic and sauté until fragrant, about 1 minute.
• Pour in the turkey leftovers and stir the mixture so that everything is evenly mixed.
• Pour the mixture into a large bowl and let it cool about 5 minutes.
• Crack in the eggs and mix so that everything is evenly coated.
• Spoon the turkey mixture into the squash halves.
• Bake for 20 minutes, until the turkey mixture has browned slightly. Then serve.
• Enjoy!

Steps:

• Preheat oven to 350°. Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place in a shallow roasting pan, hollow side down; add 1/4 in. of hot water. Bake, uncovered, 30 minutes., Meanwhile, place onion in a large microwave-safe bowl; microwave, covered, on high for 1-2 minutes or until tender. Stir in turkey, stuffing, cranberry sauce and wine., Carefully remove squash from roasting pan; drain water. Return squash to pan, hollow side up; sprinkle with salt. Spoon turkey mixture into squash cavities. Bake, uncovered, until heated through and squash is easily pierced with a fork, 25-30 minutes longer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
• Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
• Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange squash halves cut side down on a baking sheet.
• Bake 30 minutes, or until tender.
• Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
• Heat the olive oil in a skillet over medium heat.
• Stir in the garlic, celery, and carrots, and cook 5 minutes.
• Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper.
• continue to cook and stir until vegetables are tender.
• Pour the chicken broth into the skillet, and mix in the couscous.
• Cover skillet, and turn off heat.
• Allow couscous to absorb liquid for 5 minutes.
• Stuff squash halves with the skillet mixture to serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
• Bake in preheated oven for 60 minutes, or until squash is very tender.