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Acorn Squash with Leftover Stuffing Recipe
Acorn Squash with Leftover Stuffing Recipe photo by Taste of Home

Acorn Squash with Leftover Stuffing Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 50 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 50 min. Bake: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Stuffed Acorn Squash in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p149

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.

Reviews for Acorn Squash with Leftover Stuffing

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
Reviewed Nov. 7, 2012

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

MY REVIEW
Reviewed Oct. 23, 2010

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

MY REVIEW
Reviewed Oct. 10, 2009

"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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