Onion-Stuffed Acorn Squash Recipe
- 3 small acorn squash, halved and seeded
- 1 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
- 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.
- 2. 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.
- 3. 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.
- 4. 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.
1 each: 178 calories, 5g fat (3g saturated fat), 46mg cholesterol, 464mg sodium, 31g carbohydrate (7g sugars, 4g fiber), 4g protein.
Reviews for Onion-Stuffed Acorn Squash
"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."