Thanksgiving Leftovers Stuffed Acorn Squash

Prep Time 00:10 Cook Time 01:00 Total Time 1:10 Serves 6


    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 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 pepper
  • Gravy, for drizzling


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.
5. Fill the squash halves with stuffing. Fill them up a good amount and in a moulded shape.
6. Return to oven and bake, uncovered, for 10 more minutes.
7. Serve hot!

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