Onion-Stuffed Acorn Squash Recipe

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Onion-Stuffed Acorn Squash Recipe
Onion-Stuffed Acorn Squash Recipe photo by Taste of Home
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Onion-Stuffed Acorn Squash Recipe

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4 1 3
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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

Ingredients

  • 3 small acorn squash, halved and seeded
  • 1 egg, 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 or margarine
  • 1 cup crushed sage stuffing mix

Directions

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 bowl, combine 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.
Editor's Note: The squash mixture may be baked in a greased 1-qt. baking dish instead of in the shells.
Originally published as Onion-Stuffed Acorn Squash in Country Woman Christmas Annual 1998, p24

Nutritional Facts

1 each: 178 calories, 5g fat (3g saturated fat), 46mg cholesterol, 464mg sodium, 31g carbohydrate (7g sugars, 4g fiber), 4g protein.

  • 3 small acorn squash, halved and seeded
  • 1 egg, 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 or margarine
  • 1 cup crushed sage stuffing mix
  1. 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 bowl, combine 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.
Editor's Note: The squash mixture may be baked in a greased 1-qt. baking dish instead of in the shells.
Originally published as Onion-Stuffed Acorn Squash in Country Woman Christmas Annual 1998, p24

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lenavoth User ID: 5335289 19766
Reviewed Nov. 12, 2010

"Very rich. Taste alright, but just too overpowering for me. Could only handle a few bits by itself, had to eat it with another vegetable."

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