Stuffed Acorn Squash

lifesaver91958

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3 small acorn squash
1 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

Cut the squash in half; discard seed Place cut side down in a 15x10-inch baking pan; add 1/2-inch of hot water. Bake, uncovered, at 400 degrees for 39 minutes or until squash is tender.

When cool enough to handle, scoop out pulp, leaving a 1/4-inch shell (pulp will measure about 3 cups). Drain water from pan; place squash cut side up in pan set aside.

In a large bowl, combine the pulp, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells.

Top with Parmesan cheese if desired. Sprinkle with paprika. Bake, uncovered, at 400 degrees for 20 to 25 minutes or until heated through.
 
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