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Onion-Stuffed Acorn Squash Recipe

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Acorn squash are such a treat this time of year, especially when dressed up for the holidays with a special stuffing. I found this recipe in an old cookbook that was handed down to me.

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6 Servings
Prep: 25 min. Bake: 50 min.

Ingredients

3 small acorn squash, halved and seeded
1 egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chicken bouillon granules
2 tablespoons boiling water
1/4 cup chopped onion
2 tablespoons butter
1 cup crushed sage stuffing mix

Directions

Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan. Fill pan with hot water to a depth of 1/4 in. Bake, uncovered, at 400° for 30 minutes or until tender.
When cool enough to handle, scoop out pulp, leaving a 1/4-in. shell (pulp will measure about 3 cups). Place shells cut side up in a greased 15-in. x 10-in. x 1-in. baking pan; set aside.
In a large bowl, combine the pulp, egg, salt and pepper. Dissolve bouillon in water; add to squash mixture. In a small saucepan, saute onion in butter until tender; stir in stuffing mix. Set aside 1/4 cup for topping; add remaining stuffing mixture to squash mixture.
Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 6 servings.

Editor's Note: The squash mixture may be baked in a greased 1-qt. baking dish instead of in the shells.

Nutrition Facts: 1 serving (1 each) equals 178 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 464 mg sodium, 31 g carbohydrate, 4 g fiber, 4 g protein.

Onion-Stuffed Acorn Squash published in Country Woman Christmas Annual 1998, p24

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