Acorn Squash With Leftover Stuffing

• 3 small acorn squash
• 1 large egg, lightly beaten
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon chicken bouillon granules
• 2 tablespoons boiling water
• 2 cups cooked stuffing
• 1/4 cup grated Parmesan cheese, optional
• 1 teaspoon paprika
• Chopped fresh parsley, optional

1. Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 400u0b0 until tender, about 30 minutes.
2. When cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash cut side up in pan and set aside.
3. In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400u0b0 until heated through, 20-25 minutes. If desired, top with chopped parsley.

acorn, egg, salt, pepper, chicken bouillon granules, boiling water, parmesan cheese, paprika, fresh parsley

Taken from www.tasteofhome.com/recipes/acorn-squash-with-leftover-stuffing/ (may not work)