Creamed Oysters in Acorn Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 medium acorn squash |
1/4 cup butter or margarine, cut up |
2 (12-ounce) containers fresh oysters |
1 (10 3/4-ounce) can cream of celery soup, undiluted |
2 bacon slices, cooked and crumbled |
1/4 cup minced fresh parsley |
Directions:
1. Cut squash in half crosswise; remove seeds. Place squash halves, cut side up, in a greased 15- x 10-inch jellyroll pan; add butter evenly to squash halves.
2. Bake at 350° for 45 minutes to 1 hour or until tender.
3. Drain oysters, reserving half of liquid. Place oysters and reserved liquid in a large saucepan; cook over medium-high heat, stirring occasionally, until oysters begin to curl. Stir in soup; spoon evenly into squash halves. Sprinkle with bacon and parsley.
4. Bake at 350° for 5 minutes.
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