s ACORN SQUASH WITH LEFTOVER STUFFING ***
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s ACORN SQUASH WITH LEFTOVER STUFFING ***
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Ingredients
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Instructions *** 12-6-19 joellyn made this, the squash was huge, it made a lot with just one squash good ***Ingredients 3 small acorn squash 1 large egg, lightly beaten 1/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon chicken bouillon granules 2 tablespoons boiling water 2 cups cooked stuffing 1/4 cup grated Parmesan cheese, optional 1 teaspoon paprika Chopped fresh parsley, optional Buy Ingredients Powered by Chicory Directions Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 400° until tender, about 30 minutes. When cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash cut side up in pan and set aside. In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley. Nutrition Facts 1 each: 240 calories, 8g fat (2g saturated fat), 38mg cholesterol, This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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