Stuffed Acorn Squash

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Recipe by mollypaul

A different way to prepare acorn squash from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Bake squash about 35 minutes, or until tender; reduce oven temperature to 350°F.
  3. Cut in half lengthwise and scoop out the center, leaving shells about 1/4" thick.
  4. Discard seeds and membranes; mash the pulp and combine with remaining ingredients, using seasonings to taste.
  5. Pile this mixture into the squash shells and place in oven to brown the tops.

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