Get creative with your Thanksgiving leftovers.
So this afternoon, I had some spare time on my hands (because Thanksgiving break, AM I RIGHT) and decided to cook for myself. I knew I had some leftover turkey and a squash, so I decided to improvise.
And DAMN. Best meal I’ve had in awhile. Here’s how you do it.
Time: 60 minutes
When to eat it: lunch, dinner, when you have leftover roast turkey
Perks: High-protein, high fiber
Sh*t You Need:
1 acorn squash
Olive oil spray, or 1-2 T olive oil
1/2 red onion, diced
2 cloves garlic, minced
2 cups kale
1/2 cup brown rice
2 T fresh sage, chopped
2 T fresh rosemary, chopped
2 T fresh thyme, chopped
1/3 cup chicken broth
1/2 green tart apple (I used granny smith), diced
1/4 cup craisins
Approx. 6 oz. leftover roast turkey
grated parmesan cheese
Salt and pepper
Large pot or dutch oven
1. Preheat your oven to 400 degrees. Slice your acorn squash in half and place on your baking sheet on aluminum foil. Spray the open sides of the squash with olive oil spray (or brush with olive oil). Sprinkle with salt and pepper. Place the squash face down on the foil. 2. Roast your acorn squash 40 mins. While your squash is roasting, cook your rice and squash filling. 3. Spray your pan or dutch oven with olive oil. Sauté onion and 2 cloves garlic over medium-high heat for 5-7 minutes, or until onion is translucent. 4. Add kale and cook with the onion until wilted. 5. Add the sage, rosemary, and thyme. Stir. 6. Add the cooked rice and 1/3 cup chicken broth, season with salt and pepper. Then add apple, craisins, and turkey. Mix everything together. Cook until broth is mostly evaporated. Season with salt and pepper to taste. 7. Remove your squash from the oven and fill each half with the rice mixture. Serve remaining filling on the side. 8. Top with Parmesan cheese and enjoy!
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