- 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
- 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.
Originally published as Stuffed Acorn Squash in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p149
Reviews for Acorn Squash with Leftover Stuffing
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Reviewed Nov. 7, 2012
"I made it with cranberry stuffing and tossed some red quinoa into it as well! Heavenly! Awesome vegetarian recipe"
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)"