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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

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