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     Title: Acorn Squash with Leftover Stuffing
Categories: Squash, Breads, Cheese, Herbs
     Yield: 6 servings

     3 sm Acorn squash
     1 lg Egg; lightly beaten
   1/4 ts Salt
   1/8 ts Pepper
     1 ts Chicken bouillon granules
     2 tb Water; boiling
     2 c  Cooked stuffing
   1/4 c  Parmesan cheese; grated (optional)
     1 ts Paprika
          Fresh parsley; chopped (optional)

 Cut squash in half; discard seeds. Place cut side down in a
 15x10x1" baking pan; add 1/2" hot water.  Bake, uncovered, at 400 F
 until tender, about 30 minutes.

 When squash is cool enough to handle, scoop out flesh, leaving a
 1/4" shell (flesh will measure about 3 c). Drain water from pan;
 place squash shells cut side up in pan and set aside.

 In a large bowl, combine the flesh, egg, salt and pepper. Dissolve
 bouillon in boiling water; add to squash mixture. Add stuffing;
 spoon into squash shells.  If desired, top with cheese. Sprinkle
 with paprika.  Bake, uncovered, @ 400 F/205 C until heated through,
 20-25 minutes. If desired, top with chopped parsley.

 Taste of Home Test Kitchen

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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