Stuffed Acorn Squash
|Acorn squash||3 Medium|
|Slightly beaten egg||1|
|Chicken bouillon cube||1|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Crushed herb seasoned stuffing mix||1⁄2 Cup (8 tbs)|
Cut squash in half lengthwise; remove seeds.
Place cut side down on baking sheet.
Bake at 400° for 30 minutes, or till tender.
Scoop squash from shells (reserve shells).
Mash squash; add egg.
Dissolve bouillon cube in water; add to mashed squash.
In skillet cook onion in butter till tender but not brown.
Stir in stuffing mix.
Reserve 1/4 cup stuffing mixture; stir remainder into mashed squash.
Add salt and pepper; mix well.
Fill shells (squash mixture will be thin).
Sprinkle with reserved stuffing.
Bake at 400° for 25 to 30 minutes or till lightly browned.