| | Directions | | Cut the squash in half; discard seeds. Place cut side down in a 15 in x 10 in baking pan; add 1/2 in of hot water. Bake uncovered at 400° for 30 mins. or until squash is tender. When cool enough to handle,scoop out pulp, leaving a 1-1/4 in. shell (pulp will measure about 3 c.) Drain water from pan; place squash cut side up in pan and set aside. In a large bowl, combine the pulp, egg, salt and pepper. Dissolve bouillon in boiling water; add squash mixture. Add stuffing; spoon into squash shells. Top with parmesan cheese if desired. Sprinkle with paprika. Bake uncovered at 400° for 20-25 mins. or until heated through. |
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| Ingredients | | - |  | 3 acorn squash (small) |
| - | | 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 (opt) |
| - | | 1 teaspoon paprika |
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