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   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   
      
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