ONION-STUFFED ACORN SQUASH

Onion-Stuffed Acorn Squash image

Acorn squash are such a treat this time of year, especially when dressed up for the holidays with a special stuffing. I found this recipe in an old cookbook that was handed down to me.

Provided by Taste of Home

Time 1h15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3 small acorn squash, halved and seeded
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chicken bouillon granules
2 tablespoons boiling water
1/4 cup chopped onion
2 tablespoons butter
1 cup crushed sage stuffing mix

Steps:

Invert squash in a greased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/4 in. Bake, uncovered, at 400° for 30 minutes or until tender. , When cool enough to handle, scoop out pulp, leaving a 1/4-in. shell (pulp will measure about 3 cups). Place shells cut side up in a greased 15x10x1-in. baking pan; set aside. , In a large bowl, combine the pulp, egg, salt and pepper. Dissolve bouillon in water; add to squash mixture. In a small saucepan, saute onion in butter until tender; stir in stuffing mix. Set aside 1/4 cup for topping; add remaining stuffing mixture to squash mixture. , Bake, uncovered, at 400° for 20 minutes or until heated through.

Nutrition Facts : Calories 178 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 464mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein.