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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

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... Cooks marry ingredients in the way a poet marries words.
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