Acorn Squash With Leftover Stuffing Recipe

Ingredients

3 small acorn squash1 large egg, lightly beaten1/4 teaspoon salt1/8 teaspoon pepper1 teaspoon chicken bouillon granules2 tablespoons boiling water2 cups cooked stuffing1/4 cup grated Parmesan cheese, optional1 teaspoon paprikaChopped fresh parsley, optional

Preparation

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.