Custard-Filled Acorn Squash
|Acorn squash||3 Small|
|Cream cheese||3 Ounce, softened (1 Package)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Sliced almonds||1⁄4 Cup (4 tbs)|
Cut squash in half lengthwise, remove seeds.
Place cut side down in a shallow baking pan, and add boiling water to a depth of 1/2 inch.
Cover and bake at 325Â° for 25 minutes.
Combine cream cheese, brown sugar, eggs, milk, amaretto, and vanilla, beat at medium speed of an electric mixer until smooth.
Uncover squash, fill squash halves evenly with cream cheese mixture.
Sprinkle with almonds.
Bake, uncovered, 20 minutes or until custard is set.
Remove to serving platter; garnish with parsley and grapes, if desired.