Got Extra Turkey from Thanksgiving? Get creative with those leftovers! 

Ingredients:

• 2 Acorn Squash
• 1 Carrot, Diced
• 1 Medium Onion, Diced
• 3 Cloves Garlic, Minced
• 1 Tablespoon Fresh Rosemary, Minced
• 2 Cups Cooked Stuffing
• 2 Cups Leftover Thanksgiving Turkey, Diced
• 1/2 Cup Whole Cranberry Sauce
• 2 Eggs
• 1 Tablespoon Olive Oil, 
• Salt and Pepper To Taste

Instructions:

1. Preheat your oven to 400ºF. 
2. With a sharp knife, carefully cut the bottom of the acorn squash to create a flat surface. Then Slice the Squash into halves. Scoop the seeds out using a spoon.
3. Prepare a baking sheet lined with Parchment. Lay the squash onto the sheet and drizzle with Olive Oil. Season with Salt and Pepper. 
4. Bake for 20 Minutes, until the squash is tender.
5. Place a large skillet over Medium High Heat. Heat oil in the pan.
6. Add the Onion, Carrot, Salt, Pepper and Rosemary into the pan. Sauté until vegetables are tender. This should take roughly 8- 10 minutes. 
7. Add the Garlic to the pan. Sauté for another minute. 
8. Add Leftover Turkey and Cranberry Sauce into the pan and mix together well. 
9. Pour the contents from the pan into a large bowl. Allow to cool for 5 Minutes.
10. Add the eggs and mix together until well mixed.
11. Spoon the mixture into the Acorn Squash Halves.
12. Bake for another 20 Minutes, r until it becomes slightly browned.
13. Serve and Enjoy!