Leftovers Stuffed Squash!
Hello, hello! Hope you are all having a great weekend! While Sprout and I don’t usually celebrate Thanksgiving, we know a lot of you who do are are probably staring at a fridge full of leftovers! We wanted to share a recipe that will help you use up all those yummy leftovers in one easy and comforting dish. Hope you like it!
– Sprigge
Stuffing and stock recipes can be found here if you need ’em
Leftovers Stuffed Squash
Ingredients:
1 Large Squash (your preference)
1-2 Cup Leftover Stuffing (our recipe for that here)
½ Cup Protein (tofu, canned/cooked chickpeas, cooked lentils, vegan meat substitute, etc.)
¼ Onion, diced
1-2 Sprigs of your favorite herbs (rosemary, parsley, sage, thyme)
¼ Cup Vegan Stock (our recipe here)
3-4 Tbsp Vegan Butter
Opt: Any other leftovers you want to add! Feel free to lessen the amount of stuffing to accommodate any additional protein or veggies you want to add.
Steps:
Begin with washing your squash and cutting it in half, length-wise.
Using a spoon, scoop out all the seeds, then carefully carve out a larger section in the middle to make room for the stuffing. You can use your scooped out pieces in the stuffing mix if you want, or save it for a stir fry or soup.
Place your squash on a baking sheet and place (oiled or not- it’s up to you) in the oven at 400F for about 40 minutes, until the squash is cooked through.
While the squash cooks, sautee your onions in a pan with a tablespoon of the vegan butter until the onions begin to caramelize, then add your herbs.
After a minute or so, add in your protein (and any other leftovers you want) and cook it until it begins to sear or brown.
Add in your stock and stir, then let it simmer down for a few minutes until the liquid is reduced slightly.
At this point, toss in your stuffing and mix it well.
Take your squash out of the oven (no need to wait for it to cool – just be careful please!), and stuff the squash with the stuffing.
Place back in the oven at 375F for another 10 minutes, or until the top of the stuffing gets golden and toasty.
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