Winter squash such as acorn contain a good amount of vitamin C which is about one-third of the daily value in every cup and has anti-inflammatory benefits. Paired with Thanksgiving leftovers star ingredient, the turkey, you’re adding high protein to your meal as well. This dish is simple, versatile and will impress unexpected guests that are sure to fill your home days after the big “Turkey” day.
Loved sharing this recipe with my very good friend Catherine and her husband Todd the day after Thanksgiving this year. I think I caught Todd licking his fingers.
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- 2 cups leftover turkey, cubed
- 2 ups leftover stuffing
- ½ cup leftover gravy
- 3 acorn squash, halved
- Preheat oven to 400 degrees. With a strong knife cut acorn squash in half, lengthwise, from stem to end. Scoop out the seeds and spaghetti-like stuff in the center of each half.
- Place each half in a baking pan, cut side up and add about a ¼ inch of water to the bottom of the pan. This will prevent the skin from burning.
- Coat the inside of each half with one tablespoon of leftover gravy. Bake uncovered for 50 minutes.
- In a medium bowl mix leftover turkey and stuffing.
- Then stuff acorn squash with turkey mixture and bake for an additional 15 minutes.
- Top with an additional spoonful of gravy and serve.