Stuffed Acorn Squash With Beef And Onion - cooking recipe

Ingredients

3 small acorn squash, halved and seeded
1 egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon beef bouillon granules
2 tablespoons boiling water
1/8 cup chopped onion
1/8 cup ground beef
2 tablespoons butter
1 cup sage seasoned stuffing mix

Preparation

Invert squash in a greased 15x10x1 baking pan.
Fill pan with hot water to a depth of 1/4 inch.
Bake uncovered at 400 degrees for 30 minutes, or until tender.
Cool, and when cool enough, to handle scoop out pulp, leaving a 1/4 inch shell. ( There should be about 3 cups).
Place shells cut side up in a greased 15x10x1 baking pan, and set aside.
In a large bowl, combine the pulp, egg, salt, and pepper.
Dissolve bouillon in the 2 tablespoons water, and add to squash mixture.
In a small saucepan, saute onion and beef in butter until tender, then stir in the stuffing mix.
Set aside 1/4 cup of this for topping, and add remaining stuffing mixture to the squash mixture.
Bake at uncovered at 400 degrees for 20 minutes, or until heated through.