Creamed Oysters In Acorn Squash

1. 1

   Cut squash in half crosswise; remove seeds. Place squash halves, cut side up, in a greased 15- x 10-inch jellyroll pan; add butter evenly to squash halves.

2. 2

   Bake at 350u00b0 for 45 minutes to 1 hour or until tender.

3. 3

   Drain oysters, reserving half of liquid. Place oysters and reserved liquid in a large saucepan; cook over medium-high heat, stirring occasionally, until oysters begin to curl. Stir in soup; spoon evenly into squash halves. Sprinkle with bacon and parsley.

4. 4

   Bake at 350u00b0 for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.