Onion-Stuffed Acorn Squash

By dashy_65

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

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 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.

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.

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° for 20 minutes or until heated through. Yield: 6 servings.

Editor's Note: The squash mixture may be baked in a greased 1-qt. baking dish instead of in the shells.