Acorn Squash with Leftover Stuffing Recipe

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Acorn Squash with Leftover Stuffing Recipe
Acorn Squash with Leftover Stuffing Recipe photo by Taste of Home
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Acorn Squash with Leftover Stuffing 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.
MAKES:
6 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min.

Ingredients

  • 3 small acorn squash
  • 1 egg, 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.
Originally published as Stuffed Acorn Squash in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p149

Nutritional Facts

1 each: 240 calories, 8g fat (2g saturated fat), 38mg cholesterol, 680mg sodium, 39g carbohydrate (7g sugars, 5g fiber), 6g protein.

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  • 3 small acorn squash
  • 1 egg, 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
  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 Parmesan 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

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Reviews forAcorn Squash with Leftover Stuffing

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KuriCollegeChef User ID: 2898557 162288
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
murrworm88 User ID: 1697209 82846
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
Papa H User ID: 4367052 157527
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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