Stuffing leftovers into acorn squash halves is not a new thing for me, but this time the rationale behind it was all about keeping Weight Watchers points to a minimum. I had leftover meatballs.
Meatballs are not friendly points-wise. One lonely meatball for 6 points does not a dinner make. But they were too good to languish in the freezer, so I decided to combine two meatballs with lots of 0 point vegetables. Sprinkled with one ounce of shredded mozzarella, a filling, delicious dinner clocked in at 7 points each.
1. Cut an acorn squash in half. Put the halves, cut side down, into a pan. Add about 1/4 inch of hot water, cover with aluminum foil and bake in a 375 oven for about 30 to 40 minutes, until the interior is soft.
2. Spill out the water and turn the squash over. Spray with a little olive oil and sprinkle with salt and pepper.
3. Stuff with any cooked items that you have on hand. In this case, I started with two leftover meatballs and combined them with sautéed onion, zucchini, spinach and mushrooms. Leftovers are great for this. If WW points are not your concern, you could also use cooked hamburger and onions and rice, or, thinking ahead, leftovers from a turkey dinner. The good thing about stuffing the squash with cooked food is that you can taste for seasoning until you’re satisfied with the result. Stuff the cavity and pile up extra on top.
4. Top with shredded cheese and cover loosely with foil. Bake at 375 for about 30 minutes until the filling is hot.
5. Toppings like sour cream, chopped scallions or salsa are optional. I opted for about a teaspoon of Siggi’s Icelandic yogurt and salsa.
I came home from Iceland addicted to Skyr. It’s actually an Icelandic cheese made from skim milk. Siggi’s yogurt, available here, is close. It’s thick and wonderful, with an amazing amount of protein.