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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 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 |
Directions:
1. Cut squash in half; discard seeds. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 400° for 30 minutes or until tender.
2. When cool enough to handle, scoop out pulp, leaving a 1/4-in. shell (pulp will measure about 3 cups). Drain water from pan; place squash cut side up in pan and set aside.
3. 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 cheese if desired. Sprinkle with paprika. Bake, uncovered, at 400° for 20-25 minutes or until heated through. Yield: 6 servings.
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