Ingredients Jump to Instructions ↓

  1. 3 Acorn squash - sliced and seeded

  2. 3 tablespoons 45ml Butter - melted, divided

  3. 1/2 Red and green pepper - coarsely chopped

  4. 1 (6 oz) cornbread stuffing mix

  5. 1/2 cup 118ml Frozen peas

  6. 2 Bacon - coarsely chopped and cooked until crisp

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oven to 350 degrees F. Arrange squash on baking sheet. Brush with 1 tbsp butter; sprinkle with salt and pepper to taste. In skillet over medium heat, cook red and green peppers in remaining hot butter 4 minutes. Add the seasoning packet from the stuffing mix and 1 3/4 cups water; bring to boil. Remove skillet from heat and stir in cornbread stuffing mix, peas and bacon. Spoon 1/2 cup stuffing into each ring. Bake 30 minutes or until squash is tender. Serves 8. Per Serving: Cal.

  2. 8; Pro.

  3. ; Carb.

  4. g; Fat 6g; Fiber 7g; Chol.

  5. mg; Sod.

  6. 9mg. Points: 3.5 Note: Replace the bacon with reduced-fat trukey bacon and save 27 cal. and 3g. of fat. MC Formatted by Donna (; AllPointedRecipes Description: "Make-ahead holiday side dish...Acorn Squash with Stuffing!"


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