and this..... Acorn squash & onions are from our garden

Onion-Stuffed Acorn Squash

# 3 small acorn squash, halved and seeded
# 1 egg, beaten
# 1/4 teaspoon salt
# 1/8 teaspoon pepper
# 1 teaspoon chicken bouillon granules
# 2 tablespoons boiling water
# 1/4 cup chopped onion
# 2 tablespoons butter or margarine
# 1 cup crushed sage stuffing mix

Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan. Fill pan with hot water to a depth of 1/4 in. Bake, uncovered, at 400° for 30 minutes or until tender. When cool enough to handle, scoop out pulp, leaving a 1/4-in. shell (pulp will measure about 3 cups). Place shells cut side up in a greased 15-in. x 10-in. x 1-in. baking pan; set aside. In a bowl, combine pulp, egg, salt and pepper. Dissolve bouillon in water; add to squash mixture. In a small saucepan, saute onion in butter until tender; stir in stuffing mix. Set aside 1/4 cup for topping; add remaining stuffing mixture to squash mixture. Bake, uncovered, at 400° for 20 minutes or until heated through.

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