tiny butternut squash + some leftovers...

I love leftovers. They allow you to make delicious (and pretty!) dishes in a very small amount of time. They  also allow you to be creative. For this "recipe" for example, I used leftovers of cooked rice and wilted kale. I added some Parmesan cheese, mozzarella, and tiny pieces of baked butternut squash + some salt&pepper. But of course you can use whatever leftovers you have and use whatever spices or herbs you like. Before stuffing the butternut squash, take off the seeds, brush the inside with some extra virgin olive oil, salt&pepper, and bake in a preheated oven at 375F for about 30-35' or until the inside is soft. Then put it in the oven again with the stuffing for another 10 minutes or so. Done!

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