Creamed Brussels Sprouts And Onions In Acorn Squash

• 4 medium acorn squash
• 3 tablespoons butter or margarine, melted
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 (10-ounce) packages frozen Brussels sprouts
• 1 pound small white onions
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 2 cups milk

1. Cut squash in half lengthwise, and remove seeds. Place cut side down in shallow baking pans, and add 1 inch water. Bake, uncovered, at 400u0b0 for 30 minutes or until tender. Drain. Brush inside of hot acorn squash with melted butter; sprinkle with salt and pepper, and set aside.
2. Combine Brussels sprouts and onions; cook according to package directions. Drain, and set aside.
3. Melt 2 tablespoons butter in a heavy saucepan over low heat. Add flour; cook 1 minute, stirring constantly, until mixture is smooth. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Pour white sauce over Brussels sprouts and onions; toss gently. Spoon Brussels sprouts and onions evenly into squash halves.

acorn squash, butter, salt, pepper, brussels, white onions, butter, flour, milk

Taken from www.myrecipes.com/recipe/creamed-brussels-sprouts-onions-acorn-squash (may not work)