Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes.
When squash is 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 shells cut side up in pan and set aside.
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 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.
Acorn Squash with Leftover Stuffing Tips
Can you eat the skin of acorn squash?
You can eat the skin of an acorn squash! But if you plan to, just make sure to cook it until it’s very tender to make it easier to slice and chew. If you prefer to eat it without the skin, you can peel the squash, but the flesh separates very easily once baked.
What else does acorn squash pair well with?
Acorn squash is a versatile vegetable, with flavors that complement so many favorite fall recipes. Acorn squash pairs especially well with warm spices like cinnamon, nutmeg, rosemary and sage. The texture also works wonderfully with other fall vegetables like spinach, kale, sweet potatoes, turnips and potatoes. Before cooking or baking with squash, check out our winter squash guide to learn more.
How do I know when an acorn squash is ripe?
One of the easiest ways to tell when acorn squash is ripe is by color. The squash’s skin should be dark green, and any yellow spots should have turned orange. The stem should also look slightly withered and brown.