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Acorn Squash with Leftover Stuffing

 Acorn Squash with Leftover Stuffing
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.
6 ServingsPrep: 50 min. Bake: 20 min.


  • 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.

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Acorn Squash with Leftover Stuffing (continued)

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.