Scallop Stuffed Acorn Squash

Scallop stuffed acorn squash.
  • 1 pound scallops, fresh or frozen
  • 3 medium acorn squash
  • 2 tablespoons butter or margarine, melted
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/2 cup water
  • 2 tablespoons grated onion
  • 1 tablespoon horseradish
  • 1 can (4 ounces) chopped mushrooms
  • 2 tablespoons butter or other fat, melted
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1 tablespoon butter or margarine, melted
  • 1/4 cup dry bread crumbs
  1. Thaw frozen scallops. Remove any shell particles and wash. Chop scallops.
  2. Cut squash into halves lengthwise and remove seeds.
  3. Brush centers with butter and sprinkle with salt and pepper.
  4. Place in a 3-quart casserole containing water.
  5. Cover and bake in a moderate oven, 350° F, for 1 hour or until tender.
  6. Cook onion, horseradish, mushrooms and scallops in butter for 3 to 4 minutes, stirring occasionally.
  7. Blend in flour and salt.
  8. Add milk gradually and cook until thick, stirring constantly.
  9. Fill squash.
  10. Combine butter and crumbs; sprinkle over scallop mixture.
  11. Return to oven and bake, uncovered, for 20 to 25 minutes or until brown.
Serves 6.

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