Especially when your leftovers are
Stuffed Acorn Squash from Monday – so simple – all I did was reheat this in a 350 degree oven for 20 minutes.
Matt didn’t get home until almost 8 pm so I was very glad dinner didn’t take too long to prepare (plus it gave me extra time to balance my checkbook and read some blogs).
Since discovering my love for all things squash, I was wondering can you freeze cooked squash? For instance, could I make this dinner and throw it in the freezer as is? What are your thoughts? How about cooked spaghetti squash? I’ve got some extra time next weekend…
