Leftover Turkey Stuffed Squash Recipe By Tasty Food

LEFTOVER TURKEY STUFFED SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Using a sharp knife, slice off the top and bottom of an acorn squash to create flat surfaces. Slice the squash in half and scoop out the seeds with a spoon.
• Place the squash halves on a baking sheet lined with parchment paper. Drizzle the squash with olive oil and sprinkle with salt and pepper.
• Bake for 40 minutes, until the squash is tender and easily pierced with a paring knife.
• Then heat the oil in a large skillet over medium-high heat.
• Toss in the onion, carrot, celery, salt, pepper, and rosemary and sauté until the vegetables are completely tender, about 8 minutes.
• Sprinkle in the garlic and sauté until fragrant, about 1 minute.
• Pour in the turkey leftovers and stir the mixture so that everything is evenly mixed.
• Pour the mixture into a large bowl and let it cool about 5 minutes.
• Crack in the eggs and mix so that everything is evenly coated.
• Spoon the turkey mixture into the squash halves.
• Bake for 20 minutes, until the turkey mixture has browned slightly. Then serve.
• Enjoy!

TURKEY-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350°. Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place in a shallow roasting pan, hollow side down; add 1/4 in. of hot water. Bake, uncovered, 30 minutes., Meanwhile, place onion in a large microwave-safe bowl; microwave, covered, on high for 1-2 minutes or until tender. Stir in turkey, stuffing, cranberry sauce and wine., Carefully remove squash from roasting pan; drain water. Return squash to pan, hollow side up; sprinkle with salt. Spoon turkey mixture into squash cavities. Bake, uncovered, until heated through and squash is easily pierced with a fork, 25-30 minutes longer.

ACORN SQUASH WITH LEFTOVER STUFFING

Steps:

• Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.

25 BEST WAYS TO USE LEFTOVER STUFFING

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a leftover stuffing dish in 30 minutes or less!

TURKEY STUFFED ACORN SQUASH

Steps:

• Preheat oven to 450 degrees F. To cut squash open, place a rubber mat under the cutting board and a towel on top. Place squash on the towel and cut through using long serrated knife, cut all around. You might get some help from a meat tenderizer but I found it wasn't necessary. Now scoop out the seeds.
• Place squash cut side up on a large baking sheet. Brush with 1 tbsp of oil and sprinkle with salt and pepper. Bake for 30 minutes.
• In the meanwhile, prepare the stuffing by first placing large skillet on a low-medium heat. Add remaining avocado oil and tilt the skillet to coat. Add onion and garlic; cook until translucent, stirring occasionally. Now add turkey and cook for another 7 minutes, stirring and breaking into pieces. Add remaining ingredients (except cheese) and cook for a few more minutes. Remove from heat and stir in 1/2 cup cheese.
• Stuff opening of each pre-roasted and cooled until safe to handle squash half with stuffing, dividing evenly. Sprinkle with remaining cheese. Return to the oven and bake for another 25 minutes or until tops start to turn golden brown. Serve hot.

OUR 30+ BEST LEFTOVER TURKEY RECIPES (+LEFTOVER TURKEY SALAD)

Steps:

• Combine all ingredients in a bowl.
• Serve on bread or rolls.

TEX MEX-STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425°F. Line a small sheet pan with foil.
• Cut the squash in half lengthwise; scoop out and discard the seeds and membranes. Coat the cut sides of the squash with cooking spray, and sprinkle with salt and pepper. Place the squash halves cut side down on the prepared pan. Roast at 425°F for 25 minutes.
• Meanwhile, in a medium bowl, toss together the beans, red pepper, chicken, ¼ cup salsa, and 2 tbsp cheese. Remove the squash from the oven (leave the oven on). Turn the squash halves over, cut side up. Divide the chicken mixture evenly between the squash halves. Sprinkle the remaining 4 tbsp cheese on top.
• Return the squash to the oven. Roast until the squash is tender and the cheese is bubbly and browned, about 20 minutes. Top the squash halves with avocado and the remaining 2 tbsp salsa.
• Serving size: 1 stuffed squash half