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Stuffed Acorn Squash Recipe

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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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6 Servings
Prep: 50 min. Bake: 20 min.

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 Parmesan cheese if desired. Sprinkle with paprika. Bake, uncovered, at 400° for 20-25 minutes or until heated through. Yield: 6 servings.

Nutrition 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.

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

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