Tonight's leftover improv:
Acorn squash, cut in half length-wise
Left over baked chicken (1 piece) shredded
Canned chilis, drained
Canned black beans, drained
Salt, pepper, cumin, hot sauce
Shredded sharp cheddar cheese
I baked the squash in the oven after scooping out the innards, and rubbed it with olive oil, salt and pepper. Put it in the oven @ 400 for 45 minutes.
Meanwhile, I cleaned and boiled the seeds, then toasted them.
Then I sauteed some onion, garlic and tomatoes. Added the canned chilis, black beans and chicken, then seasoned the mixture with salt, cumin and hot sauce.
After 45 minutes of roasting the squash, I added the above mixture, sprinkled some cheese on it, and put it back in the oven for 15 minutes.
DH will probably scoop it all out and eat it in a whole wheat tortilla; I'm not a big fan and don't need the extra carbs so I'll eat it as is.
And we'll have some leftover broccoli rabe with it as well. Lots of Vitamin A tonight, LOL.