Stuffed Acorn Squash With Beef And Onion

1. 1

   Invert squash in a greased 15x10x1 baking pan.

2. 2

   Fill pan with hot water to a depth of 1/4 inch.

3. 3

   Bake uncovered at 400 degrees for 30 minutes, or until tender.

4. 4

   Cool, and when cool enough, to handle scoop out pulp, leaving a 1/4 inch shell. ( There should be about 3 cups).

5. 5

   Place shells cut side up in a greased 15x10x1 baking pan, and set aside.

6. 6

   In a large bowl, combine the pulp, egg, salt, and pepper.

7. 7

   Dissolve bouillon in the 2 tablespoons water, and add to squash mixture.

8. 8

   In a small saucepan, saute onion and beef in butter until tender, then stir in the stuffing mix.

9. 9

   Set aside 1/4 cup of this for topping, and add remaining stuffing mixture to the squash mixture.

10. 10

    Bake at uncovered at 400 degrees for 20 minutes, or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.