Onion-Stuffed Acorn Squash
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.
Total TimePrep: 25 min. Bake: 50 min.
- 3 small acorn squash, halved and seeded
- 1 large egg, lightly 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
- 1 cup crushed sage stuffing mix
- Invert squash in a greased 15x10x1-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 15x10x1-in. baking pan; set aside.
- In a large bowl, combine the 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.
Editor's Note: The squash mixture may be baked in a greased 1-qt. baking dish instead of in the shells.
Nutrition Facts1 each: 178 calories, 5g fat (3g saturated fat), 46mg cholesterol, 464mg sodium, 31g carbohydrate (7g sugars, 4g fiber), 4g protein.
Originally published as Onion-Stuffed Acorn Squash in Country Woman Christmas 1998
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