Thanksgiving Leftovers Stuffed Acorn Squash

This delicious stuffed squash is loaded with cranberry relish, stuffing, turkey, and all your veggies; and it is SO good. You will be making this year after year!

Ingredients

For the Squash

• 3 acorn squashes or squash of choice, cut into halves
• 1 tablespoon butter, ghee, or oil
• Pinch fine sea salt
• Pinch black pepper

Everything Else

• 2 cups leftover turkey
• 2 cups Gluten-Free Stuffing
• 1/2 cup Cranberry Spice Relish
• 1 cup sautéed kale, or leftovers veggies of choice
• 1 cup roasted brussels sprouts, or leftovers veggies of choice
• 1/4 teaspoon thyme
• 1/4 teaspoon sage
• 1/4 teaspoon rosemary
• Pinch fine sea salt
• Pinch black pepper
• Gravy, for drizzling

Instructions

1. Combine the melted butter, salt, pepper. Remove the seeds from the squash, and brush over the cavity of squash.
2. Bake in a large roasting pan, cut side up, at 400 degrees F for 45 minutes to 1 hour, until squash is tender yet still holds its shape.
3. Combine the stuffing, vegetables, cranberry relish, and turkey in a large bowl. Taste and season with sage, thyme, rosemary, salt and pepper as desired. Add in nuts if using.
4. Fill the squash halves with stuffing. Fill them up a good amount and in a molded shape.
5. Return to oven and bake, uncovered, for 10 more minutes.
6. Serve hot!