Yesterday, I crawled out from under the huge pile of last week’s laundry and realized that I had no leftover turkey! That just seems so strange. I should be making turkey jambalaya, turkey soup, or turkey sandwiches this week.
I suppose it’s really good, though. Usually by the time I’ve used up the left over turkey, I don’t care about seeing, smelling, or tasting another turkey until next Thanksgiving.
Because I ate about 7 different kinds of pie last week, and because I’m going on a bachelorette cruise in February (now only 2 months away!), I’ve decided to try and keep it light…at least during the Thanksgiving recovery period. Yes, it’s bathing suit panic time, in the middle of winter. 
Thus, today for your viewing pleasure…stuffed acorn squash.
I’ve never cooked an acorn squash before, but they looked so pretty at the market I just had to get one. I think I’m having a squash obsession this year, as I’ve put some kind of squash into every new thing I’ve tried lately. Except the desert-y stuff.
Acorn squash is actually pretty awesome! I did have a moment of “how the hell do you cut this thing?” at first, but it was a lot easier than I thought it would be. I did sharpen the knife first, just in case.
Cut the squash in half and de-seed. I felt like I was playing with tiny pumpkins!
Brush both halves lightly with olive oil, and bake at 350F, cut side down, for 30 minutes.
To make the stuffing, I used barley and brown rice, cooked to package directions…1 cup of each. Add 1/2 cup cooked lentils, 1/2 cup chopped celery, 1/2 cup diced shallot, a couple of diced garlic cloves, 1/2 tsp grated ginger, 1/4 tsp ground cinnamon, 1/4 tsp ground coriander, 1/2 tsp chopped fresh mint, 1 cup unsweetened applesauce, and 1/2 cup chopped granny smith apple with the peel left on.
Guess I’m inadvertently advertising for smartWater today. 
While the squash is baking, combine the stuffing ingredients in a medium bowl, and toss to combine.
If it’s not moist enough, add a bit more applesauce. This stuffing recipe will fill 2 or 3 squash. I only made 1 because I didn’t know if I’d like the acorn squash. What was leftover will be going in the squash I picked up at the market yesterday, as I really really liked this. I think the stuffing would be great in a zucchini too.
After 30 minutes, remove the squash from the oven, stuff the halves, and bake another 20-30 minutes. this could be a meal in itself, or could be a groovy side!
It makes a very pretty presentation. And is ridiculously healthy and yumtastic! I’m making more tonight.
The grilled cheese was for Rat Boy. He currently eats like he has 2 hollow legs!
