Acorn Squash with Leftover Stuffing

Name: Acorn Squash with Leftover Stuffing
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 6 servings
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

Total Time Prep: 50 min. Bake: 20 min.

Yield 6 servings

Test Kitchen Approved

Our Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree.

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

Directions

Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes.
When squash is 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 shells 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, 680mg sodium, 39g carbohydrate (7g sugars, 5g fiber), 6g protein.

Our Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree.

Recipe Creator