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Stuffed Acorn Squash Recipe

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This recipe for Stuffed Acorn Squash, by , is from My Cookbook Compilation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dawn Mabius

Category:
Category:

Ingredients:  
Ingredients:  
1 acorn squash
1 tsp chopped onion
1 tsp finely chopped green pepper
2 tbs butter
1/2 c grated cheese
1 c soft bread crumbs

Directions:
Directions:
Bake squash in hot oven (400) about 35 min or until tender. Cut lengthwise into halves, discard seeds and scoop out center, leaving shells about 1/4 in thick. Mash pulp and add remaining ingredients. Pile in squash shells and place in moderate oven (350) to brown tops.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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