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.
1 each: 240 calories, 8g fat (2g saturated fat), 38mg cholesterol, 680mg sodium, 39g carbohydrate (7g sugars, 5g fiber), 6g protein.
Nov 7, 2012
I made it with cranberry stuffing and tossed some red quinoa into it as well! Heavenly! Awesome vegetarian recipe
Oct 23, 2010
Fabulous use of acorn squash. Delicious with the stuffing! Loved it! I too used beef broth (all I had on hand)
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.