In November, the smell of food is different. It is an orange smell. A squash and pumpkin smell. It tastes like cinnamon and can fill up a house in a morning, can pull everyone from bed in a fog. Food is better in November than any other time of the year.
Who else gets sick of looking at turkey sandwiches after the 3rd one is shoved in your face by a family member? I realize that we don’t want to waste all of that delicious food we made for Thanksgiving but can we at least change it up a bit?
This year I am taking back my post Thanksgiving meals with this all-in-one Leftover Turkey Stuffed Acorn Squash!
The greatest thing about this stuffed squash is that it is not heavy in carbs, you get use out of majority of your turkey day meal & it is a healthier meal than that sandwich you were going to make!
What are the benefits of Acorn Squash?
Acorn squash, a member of the winter squash family, should be your new go to vegetable! In one cup of baked acorn squash you get a good source of complex carbs, vitamins A and C, and it is high in fiber!
Similar to spaghetti squash and butternut squash, acorn squash is great option for a pasta or bread alternative!
How to prepare your Acorn Squash:
The toughest part about preparing your acorn squash is actually cutting it in half! The skin is a little tough, but a sharp knife and steady hand should help you get through it quickly!
Once you cut your squash in half, use a spoon or melon scooper to remove the seeds from the middle of the squash. Next drizzle a little olive oil, salt and pepper into your squash. Place it on a baking sheet and cook it for 20-25 minutes face down in a 400 degree oven. That’s it, squash perfection is accomplished in less than 30 minutes!
Stuffed Acorn Squash Filling:
The best part about this dish is that there isn’t very much “real” cooking. Majority of the dish work is dicing your onions, mushrooms, turkey and apples. Once you cook your onions and mushrooms you are just adding everything else in and warming it up until it is time to go into your squash.
Into a frying pan, heat olive oil over a medium heat. Saute your diced onions, mushrooms and garlic until they become fragrant.
Next add your diced apples and turkey into the pan.
Then add chicken broth, rosemary, salt and pepper.
Finally add dried cranberries into the pan. Stir all ingredients together and allow them to simmer for 5-6 minutes until everything is warm.
Your house will smell like Thanksgiving dinner again by this point, it’s amazing!
When your acorn squash is completely cooked remove it from the oven.
Scoop out the now cooked squash “meat” (sorry I don’t have a better word for it). Give your squash a rough chop and add about 1/4 cup into your pan.
Give everything a good stir then it is time to stuff that squash! Divide your filling between the 2 squash halves & bake in the oven for 5 minutes.
While your squash is cooking, warm up that leftover gravy! (This is what completes the dish so trust me on this one, you want the gravy!)
When your squash is ready, remove from the oven. Drizzle on your gravy, serve & enjoy!
This Leftover Turkey Stuffed Acorn Squash will not only impress your family with a change up from your typical post turkey day meals but it also tastes so good!
- 1 acorn squash, halved
- 1 cup turkey, cubed
- 3/4 cup mushrooms, diced
- 1/2 cup apple, diced
- 1/4 cup dried cranberries
- 1/4 cup onions, diced
- 1/4 cup gravy
- 2 tbsp chicken stock
- 1 tbsp olive oil
- 1/2 tsp rosemary, dried
- 1/2 tsp pepper, divided
- 1/2 tsp salt, divided
- 2 cloves garlic
Preheat the oven to 400 degrees.
Cut your acorn squash in half. Scoop out the seeds and discard. Drizzle 1/2 tbsp olive oil, 1/4 tsp salt and pepper between the 2 halves.
Place squash on a lined baking sheet with the "flesh" side facing down.
Bake for 20-25 minutes until tender.
While the squash is cooking, heat 1/2 tbsp olive oil in a frying pan over medium heat.
Add onions and sauté for 2-3 minutes. Next add mushrooms and cook for 2-3 minutes. Finally add garlic and sauté for 1 minute until fragrant.
Lower heat to simmer then add apples and turkey. Cook for 3-4 minutes until begins to warm.
Add chicken stock, rosemary, salt and pepper to the pan. Give all ingredients a good stir and allow to simmer for 5-6 minutes.
When squash is cooked remove from oven and allow to cool. If squash is cool enough to touch, scoop out the middle of the squash and place onto a cutting board.
Roughly chop your squash so that it is in smaller pieces. Add 1/4-1/2 cup worth of squash into frying pan and stir everything together.
Finally divide your "stuffing" into the 2 hollowed out squash halves and add back into oven.
Bake for 5 minutes. Heat up your gravy.
Remove from oven & allow to cool. Drizzle gravy on top, serve & enjoy!