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Leftover turkey and stuffing stuffed squash

Leftover Turkey and Stuffing Stuffed Squash

This leftover turkey and stuffing stuffed squash is a fun way to let the thanksgiving food last a little bit longer and has nostalgic holiday flavors.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine American
Servings 4 people


  • 2 acorn squash about 1-1/2 pounds each
  • 2 tablespoons olive oil
  • 1 large yellow onion finely chopped
  • 3 garlic cloves minced
  • 2 cups leftover turkey cubed
  • 2 cups leftover stuffing cubed
  • 3/4 cup leftover cranberry whole berry is best
  • 1/3 cup turkey broth or white wine
  • Salt and pepper to taste


  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  • Cut the squash in half and remove the seeds and save them for roasting.
  • Brush the flesh with olive oil and sprinkle with a little salt.
  • Put the squash, cut side down onto the prepared baking sheet and roast for 40 minutes.
  • While the squash is roasting, make your filling.
  • In a large skillet over medium heat add olive oil, onion, and sprinkle with a pinch of salt.
  • Let the onion soften for about 3 minutes then add the minced garlic.
  • Stir in the turkey, stuffing, cranberry sauce, and broth and mix well to combine.
  • Remove squash from oven and carefully fill each half with the filling.
  • Lay a piece of foil over the squash and bake for about 20-25 minutes, until the squash is easily pierced with a fork.
Keyword baked squash, thanksgiving leftovers, turkey
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