Ingredients
· 1 large sweet dumpling or acorn squash, halved and seeds removed
· 3 cups leftovers of choice (cooked turkey, roasted vegetables, etc.)
Filling Leftover Squash Bowl
by Gianna Dinuzzo
Directions
Preheat oven to 375°F. Place squash cut-side down on a baking dish. Pour in enough water to fill the dish about 1/4 inch. Cover with foil and place in oven. Roast squash until tender, about 35-45 minutes. Prepare the filling by combining cooked leftovers together in a bowl and season to taste. When the squash is done, remove from oven and flip the halves to form bowls. Rub insides with a dab of oil and sprinkle with salt/pepper. Fill each half with heaping amounts of filling. Re-cover pan with foil and bake halves for another 15-20 minutes, then remove from oven and serve.
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