Stuffed Acorn Squash
Egg - 1 slightly beaten
Chicken bouillon cube - 1
Boiling water - 1/3 cup
Onion - 1/4 cup chopped
Butter or margarine - 2 tablespoons
Herb-seasoned stuffing mix - 1/2 cup crushed Salt - 1/2 teaspoon
Pepper - 1 Dash
1.Divide squash in two halves by cutting lengthwise.
2.Discard the seeds.
3.Preheat the oven to 400 degrees.
4.Bake the squash for 30 minutes by keeping the cut side down on baking sheet.
5.Scoop the squash.
6.Crush it well and add egg.
7.Put bouillion cube in water and add to sqaush.
8.Heat butter in a skillet and cook onion in it until brown.
9.Add the stuffing mix to it keeping aside 1/4 cup.
10.Put a sprinkling of salt and pepper and mix well.
11.Fill the squash shells with the mixture and bake for 25- 30 minutes after adding a sprinkling of reserved stuffing.