Serves: 4
Total Calories: 609
1. Lengthwise cut squash in half. Remove and discard seeds. Sprinkle with salt and pepper. In 13 x 9 x 2-inch baking dish coated with cooking spray arrange squash halves, cut side down. Bake at 350°F for 50 minutes.
2. Meanwhile, in medium skillet cook onion and bell pepper in margarine or butter until tender. Stir in flour. Gradually stir in milk. Cook and stir over medium heat until mixture thickens and boils. Stir crackers, ham, mustard and pepper sauce into milk mixture.
3. Turn squash halves, cut side up. Spoon cracker mixture into cavities. Bake at 350°F for 15 minutes more or until lightly browned.
This Stuffed Acorn Squash recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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