Storing Your Italian Stuffed Acorn Squash (8/20)

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To me, it is unnecessary to freeze this recipe so I’ve never done it before. But if you want to do it, allow the stuffed squash to cool completely. Wrap tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bake in a preheated oven at 350°F (175°C) until heated through.