Stuffed Acorn Squash Recipe

Stuffed Acorn Squash Recipe Stuffed Acorn Squash Recipe photo by Taste of Home Rating 5

Our Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree.

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Stuffed Acorn Squash Recipe
  • Prep: 50 min. Bake: 20 min.
  • Yield: 6 Servings
50 20 70

Ingredients

  • 3 small acorn squash
  • 1 egg, lightly beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon chicken bouillon granules
  • 2 tablespoons boiling water
  • 2 cups cooked stuffing
  • 1/4 cup grated Parmesan cheese, optional
  • 1 teaspoon paprika

Directions

  • Cut squash in half; discard seeds. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. 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). Drain water from pan; place squash cut side up in pan and set aside.
  • In a large bowl, combine the pulp, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. Top with cheese if desired. Sprinkle with paprika. Bake, uncovered, at 400° for 20-25 minutes or until heated through. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 240 calories, 8 g fat (2 g saturated fat), 38 mg cholesterol, 680 mg sodium, 39 g carbohydrate, 5 g fiber, 6 g protein.

Originally published as Stuffed Acorn Squash in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p149

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Reviews for Stuffed Acorn Squash

Stuffed Acorn Squash Recipe

Stuffed Acorn Squash

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(1-3) of 3 reviews

Reviewed on Nov. 07, 2012 by KuriCollegeChef

I made it with cranberry stuffing and tossed some red quinoa into it as well! Heavenly! Awesome vegetarian recipe

Reviewed on Oct. 23, 2010 by murrworm88

Fabulous use of acorn squash. Delicious with the stuffing! Loved it! I too used beef broth (all I had on hand)

Reviewed on Oct. 10, 2009 by Papa H

I used pork flavored stuffing and beef stock (instead of boullion) as a side for cajun fried pork chops. Awesome side dish.

 
 

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