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ingredients
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choice of sweetener
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cut squash in half
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take out seeds
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bake in 1/2" water
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I can never make just enough pasta for dinner ~ I always have enough for the whole neighborhood! After eating it as a main dish for 1 dinner, and a side dish for another dinner, I decided to still needed another way to use it up. I love making acorn squash in the Fall and this concoction was a real winner! (My husband didn't realize we were having that same mac & cheese AGAIN; and kids won't realize it's actually a vegetable!)
This is a hearty side dish (but also perfect for a vegetarian main dish too). It's a good dish to fill out dinner if you're having a "clean out the refrigerator" dinner buffet, or serving a smaller portion of an expensive main dish.
Leftover MACARONI & CHEESE Stuffed ACORN SQUASH
I used 2 acorn squash (each squash will hold about 1 cup leftover mac & cheese, so add more squash if needed)
1 tsp. sweetener per squash (honey, maple syrup, agave nectar, brown sugar or orange marmalade are all good)
1/2 tsp. dried thyme per squash…………………....2-3 TB butter per whole squash
Kosher salt……………………….................………..........black pepper
Leftover macaroni & cheese (about 1 cup per whole squash)
***
Preheat oven to 400. Take your leftover macaroni out of the refrigerator so that it warms up to room temperature while the squash is cooking.
Halve squash lengthwise. Remove seeds. Put squash, cut side down, in a large baking dish with about 1/2" water in the bottom. Bake at 400 for 25-30 minutes or just until the insides are fork tender.
Scoop out squash pulp to make about 1/4" to 1/2" thick shells. Put the empty squash halves into a baking dish (4 halves seem to fit perfectly into a 9" square pan) ~ you want a snug fit that supports the sides of the squash.
In large mixing bowl combine squash pulp with rest of ingredients (except macaroni & cheese) ; mash and mix well. Then mix in the macaroni & cheese with a wooden spoon, until well blended. Fill the squash shells with the squash mixture. Dot with a little extra butter.
** (Can cover and refrigerate at this point, to reheat later) ** Bake, uncovered, at 400 for 20-25 minutes or until heated through....OR.... Reheat (lightly covered with waxed paper) in the MICROWAVE for about 4-5 minutes *** NOTE: Since you’re just reheating them, you can bake along with anything else in the oven, but adjust the cooking time if at a lower heat.
This is a hearty side dish (but also perfect for a vegetarian main dish too). It's a good dish to fill out dinner if you're having a "clean out the refrigerator" dinner buffet, or serving a smaller portion of an expensive main dish.
Leftover MACARONI & CHEESE Stuffed ACORN SQUASH
I used 2 acorn squash (each squash will hold about 1 cup leftover mac & cheese, so add more squash if needed)
1 tsp. sweetener per squash (honey, maple syrup, agave nectar, brown sugar or orange marmalade are all good)
1/2 tsp. dried thyme per squash…………………....2-3 TB butter per whole squash
Kosher salt……………………….................………..........black pepper
Leftover macaroni & cheese (about 1 cup per whole squash)
***
Preheat oven to 400. Take your leftover macaroni out of the refrigerator so that it warms up to room temperature while the squash is cooking.
Halve squash lengthwise. Remove seeds. Put squash, cut side down, in a large baking dish with about 1/2" water in the bottom. Bake at 400 for 25-30 minutes or just until the insides are fork tender.
Scoop out squash pulp to make about 1/4" to 1/2" thick shells. Put the empty squash halves into a baking dish (4 halves seem to fit perfectly into a 9" square pan) ~ you want a snug fit that supports the sides of the squash.
In large mixing bowl combine squash pulp with rest of ingredients (except macaroni & cheese) ; mash and mix well. Then mix in the macaroni & cheese with a wooden spoon, until well blended. Fill the squash shells with the squash mixture. Dot with a little extra butter.
** (Can cover and refrigerate at this point, to reheat later) ** Bake, uncovered, at 400 for 20-25 minutes or until heated through....OR.... Reheat (lightly covered with waxed paper) in the MICROWAVE for about 4-5 minutes *** NOTE: Since you’re just reheating them, you can bake along with anything else in the oven, but adjust the cooking time if at a lower heat.
done pre-baking
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scoop out pulp
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mashed squash
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add mac & cheese
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stuffed squash, ready to bake
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