Prep: 50 mins | Bake: 20 mins | Yield: 6 servings

Ingredients:

3 small acorn squash

1 egg, lightly beaten

1/4 tsp salt

1/8 tsp pepper

1 tsp chicken bouillon granules

2 tbsp boiling water

2 cups cooked stuffing

1/4 cup grated Parmesan cheese, optional

1 tsp paprika

Instructions:

  1. Cut the squash in half; discard seeds.
  2. Place cut side down in a 15×10″ baking pan; add 1/2″ hot water. Bake, uncovered, at 400°F for 30 mins or until squash is tender.
  3. When cool enough to handle, scoop out pulp, leaving a 1/4″ shell (pulp will measure about 3 cups). Drain water from pan; place squash cut side up in pan and set aside.
  4. In a large bowl, combine the pulp, egg, salt and pepper. Dissolve bouillon in boiling water; add squash pulp to mixture. Add stuffing; spoon into squash shells.
  5. Top with Parmesan cheese if desired. Sprinkle with paprika. Bake, uncovered, at 400°F for 20-25 mins or until heated through.