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

Cut squash in half lengthwise, remove seeds. Butter cut edge and place cut side down on baking sheet. Bake at 400 degrees for 30 minutes or until tender. Scoop squash from shells; save shells. Mash squash; add egg.

Dissolve bouillon in water, add to squash. Cook onion in butter until tender, not brown. Stir stuffing in with onions. Reserve 1/4 cup of stuffing/onion mix. Add rest of mix to mashed squash, add seasonings. This mix will be thin. Put into shells, top with reserved stuffing mix. Bake at 400 degrees for 25-30 minutes. 6 servings.