Reinventing Leftovers: Stuffed Squash

Many people claim they hate leftovers. I think this actually depends on what’s leftover.

Yesterday I was attempting to empty the last semi-filled glass storage containers from our fridge. We usually do a purge of anything not edible on Monday nights so that it can go out in the weekly trash. This week there wasn’t anything to toss…but now that it was Thursday, I had to get creative as anything not used up by the end of the weekend will be out on the curb.

As always, I preheated the oven. This night’s temp: 400 degrees. While I was waiting for the beep to indicate the oven is ready, I took a large acorn squash and cut it in half, scooped out the seeds and pulp with a large spoon, and placed both on a baking sheet. Then I put a spoonful of spreadable butter in because that’s what I had on hand. Then I slide the baking sheet into the oven and set a timer for 30 minutes.

After 30 minutes I split the remnants of the stuffing into 2 parts, and put 1/2 into each squash. Because the squash was not yet done, each had a reservoir of melted butter, so I stirred each squash to incorporate the butter into the cold stuffing. To finish, I put the baking sheet back into the oven for another 20 minutes to finish cooking the squash, and to toast the stuffing.

I’ll admit now that I neglected to take a picture. However, here’s one of the pork tenderloin recipe with cornbread stuffing I used that is a tweak of my friend Sarah’s. She has promised to do a guest post for me sometime. For now, enjoy!


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