Stuffed Acorn Squash
Emiline220 has cooked this2-4
Side Dish
prep: 45 min / cook: 30 min / total: 75 min
- 2 medium acorn squash (or 1 large)
- 1/3 cup water
- 1 chicken bouillon cube
- 1 tbsp. butter
- 1/4 cup onion, chopped
- 1 egg, slightly beaten
- 1 cup crushed herb seasoned stuffing mix, divided
- 1/2 tsp. salt
- 1/8 tsp. pepper
Preheat oven to 400 degrees (F).
Cut each squash in half lengthwise; remove seeds. Place squash on baking sheet and bake for 30 minutes or until tender. Let cool for a few minutes.
Meanwhile, bring water to boil, add bouillon cube and remove from heat. Stir until it fully disolves. Set aside.
Melt butter in a small saucepan and saute onions until tender, about 5 minutes.
Carefully scoop out squash pulp into a large bowl. Reserve shells. Mash the pulp with a potato masher or hand mixer.
Stir in egg. Then add in dissolved bouillon.
Add in onion, 3/4 cup stuffing mix, salt and pepper. Stir well.
Spoon mixture back in shells and sprinkle with remaining stuffing mix.
Bake at 400 degrees (F) for 25-30 minutes or until lightly browned.
Cut each squash in half lengthwise; remove seeds. Place squash on baking sheet and bake for 30 minutes or until tender. Let cool for a few minutes.
Meanwhile, bring water to boil, add bouillon cube and remove from heat. Stir until it fully disolves. Set aside.
Melt butter in a small saucepan and saute onions until tender, about 5 minutes.
Carefully scoop out squash pulp into a large bowl. Reserve shells. Mash the pulp with a potato masher or hand mixer.
Stir in egg. Then add in dissolved bouillon.
Add in onion, 3/4 cup stuffing mix, salt and pepper. Stir well.
Spoon mixture back in shells and sprinkle with remaining stuffing mix.
Bake at 400 degrees (F) for 25-30 minutes or until lightly browned.
Vegetables
