Corn Pudding Stuffed Acorn Squash

[Okwes]

Corn Pudding Stuffed Acorn Squash

Corn Pudding Stuffed Acorn Squash - modern

2 Acorn squash, green, gold or white, halved
1/4 cup water
1 T.. butter or margarine
1/2 C. green or red bell pepper, chopped
1/3 C. onion, chopped
2 C. whole kernal corn
1 egg yolk, lightly beaten
1 T.. light mayonnaise or salad dressing
1/4 tsp. paprika
1/4 tsp. pepper
1/4 C. croutons, crushed
2 tsp. fresh chives, chopped, or green onions

In a shallow casserole dish, place squash halves cut side down with 1/4 cup
water in dish. Cover loosely; microwave on high (100%) power for 7 to 9
minutes until fork-tender, turning dish a quarter turn once during cooking.
Let stand, covered, while preparing filling.

In a 1-quart casserole dish, place butter or margarine; microwave, loosely
covered, for 40 seconds until melted. Add bell pepper and onion to dish;
cover and microwave for 3 to 4 minutes or until vegetables are tender. Stir
in creamed corn, egg yolk, mayonnaise or salad dressing, paprika, and pepper
until blended. Cover and cook 3 to 4 minutes, stirring once, until heated
through. Scoop out seeds and strings from squash. Fill with corn pudding
mixture; cover loosely. If desired, microwave for 2 to 3.

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