4 med. acorn squash
1 slightly beaten egg
1 chicken bouillon cube
1/3 c. boiling water
1/4 c. chopped onion
2 tbsp. butter
1/2 c. crushed herbed seasoned stuffing mix
1/2 tsp. salt
Dash of pepper

Cut squash in half lengthwise; remove seeds. Place cut side down on baking sheet. Bake at 400 degrees for 30 minutes or until tender. Scoop squash from shells reserving 6 shells. Mash squash. Add egg. Dissolve bouillon cube in water; add squash. Cook onion in butter until tender but not brown. Stir in stuffing mix. Reserve 1/4 cup stuffing mixture and add remainder to mashed squash. Add seasonings and mix well. Fill 6 shells. Sprinkle with stuffing mixture. Bake at 400 degrees for 25 minutes. Serves 6.