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Acorn Squash with Leftover Stuffing


  • 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


  • 1. Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 400° until tender, about 30 minutes.
  • 2. When 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 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.


Average Rating: 5
  • KuriCollegeChef
    Nov 7, 2012

    I made it with cranberry stuffing and tossed some red quinoa into it as well! Heavenly! Awesome vegetarian recipe

  • murrworm88
    Oct 23, 2010

    Fabulous use of acorn squash. Delicious with the stuffing! Loved it! I too used beef broth (all I had on hand)

  • Papa H
    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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