Acorn Squash with Leftover Stuffing
TOTAL TIME: Prep: 20 min. Bake: 50 min.
YIELD: 6 servings.
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.
Ingredients
-
3 small acorn squash
-
1 large 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
-
Chopped fresh parsley, optional
Directions
-
1.
Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes.
-
2.
When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside.
-
3.
In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.
Nutrition Facts
1 each: 240 calories, 8g fat (2g saturated fat), 38mg cholesterol, 680mg sodium, 39g carbohydrate (7g sugars, 5g fiber), 6g protein.
© 2024 RDA Enthusiast Brands, LLC