The Meal Designed for Leftovers

 Tonight was lentil stew and acorn squash.  Both were made with plans for the leftovers for future meals.
The lentil stew was just 2 lbs lentils, a chopped bell pepper, a chopped giant carrot, a heaping spoonful of pre-minced garlic, a 14 oz can of diced tomatoes and a 28 oz can of tomato sauce, the last of my dried minced onion, and water.  It went in the crock pot and water was again added later in the day as well as some salt and pepper to taste.

All 5 of the acorn squash went in the oven.  I just cut them in half and scooped out the seeds and cooked them face down in 9x13" baking dishes with an inch of water for about 40 min until the fork  would easily pierce the skin.  I then cut the 2 halves in half and sprinkled those with cinnamon and drizzled with a bit of honey for each of us for our dinner.  The rest of the squash was pureed and made into muffins and bread (5.5 cups of puree made 18 muffins and 2 loaves of bread, but the husband thinks he might have done better to have stretched it to more cause they are very moist).  Think pumpkin walnut muffin, with acorn squash puree instead.  These will be breakfast and desserts for days, maybe even weeks to come.  I think the loaves will be frozen.   

The lentils will be used tomorrow as an ingredient in another dish.  You will be seeing them again.