Acorn Squash Stuffed

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!

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