Stuffed Acorn Squash

This recipe was shared at out Relief Society recipe group. Thanks to Lindsey Guisti for this yummy side dish.

2 small acorn squash
1 egg, beaten
1/4 tsp salt
1/8 tsp pepper
1 tsp chicken boullion granules
2 TBSP boiling water
2 C cooked stuffing(Stovetop)
1/4 C grated Parmesan (optional)
1 tsp paprika

Cut squash in half, and discard seeds. Place squash cut side down in a baking dish and 1/2 inch of hot water. Bake uncovered at 400 for 30 minutes or until squash is tender.

When squash is cool enough to handle, scoop out pulp leaving a 1/4 inch in the shell. Drain the water form pan; place the squash cut side up in pan and set aside.

In a large bowl, combine, pulp, egg, salt and pepper. Dissoulve boullion in water; add to squash mixture. Add the stuffing; spoon into shells. Top with cheese if desired. Sprinkle with paprika. Bake uncovered at 400 for 20-25 minutes until heated through. This could be prepped the day before, refrigereated and then do the final baking just before serving.