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Onion-Stuffed Acorn Squash

 Onion-Stuffed Acorn Squash
Acorn squash are such a treat this time of year, especially when dressed up for the holidays with a special stuffing. I found this recipe in an old cookbook that was handed down to me.
6 ServingsPrep: 25 min. Bake: 50 min.


  • 3 small acorn squash, halved and seeded
  • 1 egg, lightly beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon chicken bouillon granules
  • 2 tablespoons boiling water
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 1 cup crushed sage stuffing mix


  • Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan. Fill
  • pan with hot water to a depth of 1/4 in. 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). Place shells cut side up in a
  • greased 15-in. x 10-in. x 1-in. baking pan; set aside.
  • In a large bowl, combine the pulp, egg, salt and pepper. Dissolve
  • bouillon in water; add to squash mixture. In a small saucepan, saute
  • onion in butter until tender; stir in stuffing mix. Set aside 1/4
  • cup for topping; add remaining stuffing mixture to squash mixture.
  • Bake, uncovered, at 400° for 20 minutes or until heated through.
  • Yield: 6 servings.

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Onion-Stuffed Acorn Squash (continued)

Editor's Note: The squash mixture may be baked in a greased 1-qt. baking dish instead of in the shells.
Nutritional Facts: 1 serving (1 each) equals 178 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 464 mg sodium, 31 g carbohydrate, 4 g fiber, 4 g protein.