Chef Chris Manning has come up with a great way to use up leftovers. It's a lot like stuffed peppers, he says, only with acorn squash.
You can use the ingredients he has below, or stuff the squash with something else, like your Thanksgiving leftovers.
3 medium-size acorn squash, stemmed, halved and de-seeded.
Bring two quarts of water to boil in a four-quart sauce pan.
Add the acorn squash halves to the water and add 1 teaspoon salt. Turn down to a simmer and cook squash for five minutes.
Remove squash to a baking dish and allow to cool.
Combine the remaining ingredients in a medium-size mixing bowl. Divide the mixture into six equal amounts and stuff the center of the squash.
Bake uncovered at 350 degrees for 30 minutes. Remove to a serving platter and serve with a salad and French bread.
Tuesday, July 28, 2015, Watertown, NY