MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Acorn Squash w/Leftover Stuffing
Categories: Squash, Breads, Cheese, Herbs
Yield: 6 servings
3 sm Acorn squash
1 lg Egg, lightly beaten
1/4 ts Salt
1/8 ts Pepper
1 ts Chicken bouillon granules
2 tb Boiling water
2 c Cooked stuffing
1/4 c Grated Parmesan cheese; opt
1 ts Paprika
Chopped fresh parsley; opt
Cut squash in half; discard seeds. Place cut side down
in a 15" X 10" X 1" baking pan; add 1/2" 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, @ 400ºF/205ºC until heated through,
20-25 minutes. If desired, top with chopped parsley.
Taste of Home Test Kitchen
Makes: 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... According to the serving sizes on the label, I'm a family of four.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)