Leftovers: Acorn Squash Cups w/Meatballs

This was an easy, yummy ‘it’s been a long week and I don’t want to cook’ meal. We had some leftover meatballs so I decided to whip a little sumptin sumptin up. Yes, I just said that.

This was easy, I had everything on hand, which is always nice. Enjoy!



  • 1 large acorn squash
  • meatballs, leftover meat of choice
  • Marinara (Costco brand is great – no sugar added)
  • Basil pesto (Again, Costco) 🙂

How to:

  1. Preheat oven to 400.
  2. Cut your squash in half, take seeds out.
  3. Brush (heavily) each squash half with basil pesto, place open side down on a lined cookie sheet.
  4. Cook until fork goes through with little ‘give.’
  5. Take out of oven, turn over and place in oven safe dish (just so you have sides to hold the marinara)
  6. Put meatballs in, top with marinara, put back in the oven for 20 minutes until heated through.
  7. VIOLA! That’s it. Easy to just eat with a fork, no knife needed. It was SUPER GOOD.

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