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Thanksgiving Leftovers Stuffed Squash (Gluten-Free & Dairy-Free) - Lexi's Clean Kitchen
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Thanksgiving Stuffed Acorn Squash (Thanksgiving Leftovers Recipe)

Prep Time10 minutes
Cook Time1 hour
Servings: 6
Author: Lexi

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 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

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 moulded shape.
  • 5. Return to oven and bake, uncovered, for 10 more minutes.
  • 6. Serve hot!

Nutrition

Serving: 6g | Calories: 262kcal | Carbohydrates: 39g | Protein: 17g | Fat: 6g | Saturated Fat: 2.1g | Cholesterol: 40mg | Sodium: 290mg | Fiber: 7g | Sugar: 0.7g