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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.