A lonely little acorn squash, a little leftover cornbread stuffing, a few dried cherries in the bottom of a bag, some kidney beans that’d I’d taken to work this week for salads (about a cup, a can of chopped green chilis that’d been hiding in the back of the cupboard. Feel a theme here?
Pierce the squash several times and put in the microwave 2-3 min. (I did 3 which I felt was too done). Cut in half, scoop out string and seeds. Roast seeds if you’d like.
Prepare cornbread stuffing per bag directions (I had just over a cup dry). Add chopped beans, can of chilis, 2 T. chopped walnuts, cherries and gently toss. Stuff and mound in squash. Bake an additional 15 min. Take out and hit with a sprinkle of cayenne pepper and a drizzle of maple syrup if you like sweet and savory; otherwise leave out. Top with a few toasted squash seeds for more fiber and crunch. Delish!