STUFFING STUFFED ACORN SQUASH (for four)
2 acorn squash (1 pound each) halved lengthwise, seeded and bottoms trimmed to lie flat, if necessary
salt and pepper
2 tablespoons olive oil
5 cups leftover stuffing, at room temperature
½ cup grated gruyere cheese (2 ounces)
1.Preheat oven to 450*. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with oil and turn cut sides down. Cover sheet lightly with foil and roast until tender, about 35 minutes.
2. Meanwhile, in a medium skillet, reheat stuffing over medium high heat.
3. Remove squash from oven and heat broiler. Divide the stuffing among the squash halves, sprinkle with gruyere and broil until cheese is melted, about 2 minutes.
adapted from Martha Stewart