Thanksgiving Leftovers Stuffed Squash {Paleo, Gluten-Free}
Prep time
Cook time
Total time
Dana: Real Food with Dana
Serves: 4 servings
Ingredients
- Ingredients
- 2 delicata squash, halved and seeds removed
- leftover turkey or Roast Chicken
- leftover Roasted Brussels Sprouts
- leftover Bacon-Braised Red Cabbage
To serve:
- balsamic vinegar, for drizzling
- Cranberry aioli (mix 1 part Mayonnaise to 2 parts Cranberry Sauce!)
Directions
- Directions
- Preheat the oven to 400 and line a baking sheet with parchment paper.
- Cut the squash in half lengthwise and scoop out the seeds. Pro tip: to make squash easier to cut, pop it in the microwave for about a minute.
- Place the squash face down on parchment paper and bake for 25-30 minutes. When it’s easily forkable and golden brown, you’re good to go.
- When the squash has about 10 minutes to go, heat a medium sized skillet over medium heat for 2 minutes to get it hot. Throw in whatever leftovers you’re using (trust me, they’re great all mixed together), and cook until they’re warmed through. You could also totally microwave everything if you’re lazy like me.
- Take the squash out of the oven, and stuff with your leftovers. Drizzle with a little balsamic vinegar and serve with Cranberry Aioli!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-thanksgiving-leftovers-stuffed-squash/