Merv Griffin's "COCONUT CLUB" STUFFED SQUASH
2 cornbread stuffing mix
juice of 1 lemon and zest of peel
1 can pineapple chunks in water -- (1 lb. 4 oz.)
1 1/2 cups slivered dried apricots
1 cup onions -- chopped
1 cup walnuts -- pecans or macademia nuts, coarsely chopped
1/2 cup flaked coconut (reserve 2 tablespoons for toasting)
1/2 cup oil or butter (melted)
3 small acorns -- golden nugget or sweet dumpling squash, halved and seeded (3 to 4)
In a large bowl, toss together stuffing, lemon juice with zest, pineapple with water, dried apricots, onions, nuts, coconut and butter. Stuff hollowed out squash with mixture. Bake squash halves for half an hour in a preheated 325 degree F oven. Garnish with the 2 tablespoons of toasted coconut.
Makes 10-12 servings.
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