Stuffing-Stuffed Sugar Pumpkins

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The day after Thanksgiving almost always turns into a homecoming event: Old friends continue to trickle back in town and you most defintley still have family sleeping in your guest room.. or living room couch- ‘Good Morning, Ungle Bobby- sorry, I never sleep past 7:30am, and oh, by the way- I grind my own coffee beans..’

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Impress your guests this holiday by being the ultimate host—and clean out the fridge while you’re at it. You have plenty of leftover food from the previous gigantor meal that can easily be substituted for the creation of another delicious meal.  It doesn’t have to be a long drawn out event in the kitchen (again). Take advantage of the fact that a lot of the work is already done for you.

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This recipe can be tweeked and changed a multitude of ways!  Use up your Thankgiving leftovers.. including that decor that cost you $4+ per pound the day before T-giving- you know it will probably end up in the trash, anyway.  Sub out the stuffing for other grains like quinoa, brown rice, or couscous.. and skip the turkey breast and use chicken- or change up the whole thing with sausage!  Skip the canola oil and saute 2 links of lean chicken or turkey sausage (casings removed) until browned- then cook your veggies in the pan drippings for extra flavor.

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Your guests will be more than greatful for your hard work in the kitchen- even if it means they may be rising with the sun.  They’ll get over it.

RememberI’ll have plenty of ideas for using up your Thankgiving goodies- I promise not to dissapoint!  As for today- get a jump start on your post-Thanksgiving day meal planning starting with the stuffing.  

Stuffing-Stuffed Sugar Pumpkins


4 (1-pound) golden sugar pumpkin squash
Cooking spray
2 teaspoons canola oil
1 cup leftover turkey breast, chopped
1/2 cup finely chopped carrot
1 cup finely chopped onion
1 Granny Smith apple, peeled and diced
1/2 cup jarred roasted red pepper, chopped
2 garlic cloves, minced
1/2 cup water
2 cups prepared stuffing
2 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme
1/2 teaspoon red pepper flake
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup (2 ounce) goat cheese, crumbled
1/4 cup
(1 ounces) shredded 2% reduced-fat Monterey Jack cheese

Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
Cut the top quarter off each squash; reserve tops for plate presentation if desired. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 35 minutes.  Remove from oven and allow to cool slightly.  Lower heat to 350°.

While squash bakes, heat a large skillet over medium-high heat. Coat pan with cooking spray.  Add 1 teaspoon canola oil.  Add carrot, apple, red pepper, onion, and garlic to pan; sauté 2 minutes, stirring frequently. Stir in 1/2 cup water; bring to a boil. Reduce heat to medium; cover and cook 8 minutes or until carrot is tender.

Combine turkey, carrot mixture, stuffing, parsley, thyme, salt, and pepper; stir in goat cheese. Stuff about 1 cup quinoa mixture in each squash, and top each serving with 1 tablespoon shredded cheese. Arrange stuffed squashes in a baking dish.  Bake at 350° for 20 minutes or until thoroughly heated.

Nutrition Information
Serves 4 (1 stuffed squash each)
Calories: 396
Fat: 14.4 g
Carbohydrate: 47.8 g
Fiber: 6.3 g
Protein: 21 g


  1. nice to see but its difficult to make

  2. These look fabulous–and so creative! You will have to check out my Baked Flautas that I made with leftover turkey! Thanks for the reminder on the fridge:)

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