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.
6 ServingsPrep: 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 15 x 10 x 1-inch baking pan.
Fill pan with hot water to a depth of 1/4 inch.
Bake, uncovered, at 400°F for 30 minutes or until tender.
When cool enough to handle, scoop out pulp, leaving a 1/4-inch shell (pulp will measure about 3 cups).
Place shells cut side up in a greased 15 x 10 x 1-inch 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°F for 20 minutes or until heated through.
Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 178 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 464 mg sodium, 31 g carbohydrate, 4 g fiber, 4 g protein.
Posted by Sass