Recipe
Stuffed Acorn Squash Recipe
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Pointsevenout / All my dishes 10 months ago
Modified this recipe from a mini leaflet from Taste of Home dated December/January 2009. A savory dish and a change from the sugar butter and honey roll the acorn squash is accustomed to.
Prep:20m Cook:70m Servings:6
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 Pointseveno |
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Fans
Ingredients
- 3 small acorn squash
- 1 link Italian sausage, about ¼ lb, mild, medium, or hot, you call it.
- 1 egg, lightly beaten
- ½ t salt
- ¼ t pepper
- 1 t chicken bouillon granules
- 2 T boiling water
- 1 (6 oz) pkg stuffing mix (I used cornbread flavor)
- ¼ c grated parmesan cheese
- ½ c grated smoked mozzarella
- 1 t smoked paprika
Directions
- Prepare stuffing according to package directions; set aside.
- Remove sausage from casing; sauté, stirring to crumble until browned; drain and add to stuffing mix.
- Preheat oven to 400℉.
- Cut the squash in half; discard seeds.
- Place cut side down in a 15x19 inch baking pan; add ½ inch of hot water. Bake uncovered for 30 minutes or until squash is tender.
- When cool enough to handle, scoop out pulp, leaving a ¼ inch shell (pulp will measure about 3 cups). Drain water from pan; place squash in pan cut side up and set aside.
- In a large bowl combine pulp, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing, spoon into squash shells.
- Bake uncovered for 30 minutes or until heated through. Sprinkle with cheeses and paprika; Bake an additional 5 minutes until cheeses melt.
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juels 10 months ago said:
Looks and sounds delicious, Points! Nice way to serve that acorn squash! Great pics, very colorful and mouthwatering! I have to flag it for beauty. Thanks for the post!
lunasea 10 months ago said:
How wonderful and delicious, Points! Your picture makes me SO want to make your recipe. Great post - high 5 and a beauty flag. Thank you... :)