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Yes, there is a way to be very creative with your leftovers. Alana Chernila, who wrote the new cookbook Homemade Kitchen, stopped by Tonia's Kitchen to talk about her ideas on stuffing squash. She says you can really use your imagination, but she likes to start with grains (like millet or rice) leftover from the previous night's meal.
1 Preheat the oven to 375° F. Rub the flesh of each
2 Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining ¼ teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.
3 Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese andbake until the cheese melts, about 10 minutes.