Onion-Stuffed Acorn Squash
Acorn squash are such a treat this time of year, especially when dressed up for the holidays with a special stuffing. I found this recipe in an old cookbook that was handed down to me.
Total TimePrep: 25 min. Bake: 50 min.
- 3 small acorn squash, halved and seeded
- 1 large 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
- Invert squash in a greased 15x10x1-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 15x10x1-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.
Editor's Note: The squash mixture may be baked in a greased 1-qt. baking dish instead of in the shells.
Nutrition Facts1 each: 178 calories, 5g fat (3g saturated fat), 46mg cholesterol, 464mg sodium, 31g carbohydrate (7g sugars, 4g fiber), 4g protein.
Nov 12, 2010
Very rich. Taste alright, but just too overpowering for me. Could only handle a few bits by itself, had to eat it with another vegetable.
Nov 8, 2009
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Nov 19, 2008
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