Onion-Stuffed Acorn Squash |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
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.
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