Roasted Corn-Pudding- Stuffed Acorn Squash

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Roasted Corn-Pudding- Stuffed Acorn Squash


Ingredients:
1 small acorn squash, cut in half lengthwise, seeds removed
1 Tbsp. butter or canola oil
1 8-oz. container Corn Pudding from Ukrop's Kitchen
¼ cup Kerrygold Aged Cheddar
Nutmeg

Preheat oven to 375 degrees and place a rack in the middle. Rub flesh of acorn squash with butter or oil. Place cut-side-up on a baking sheet. If squash won't sit flat, cut a tiny bit off the bottom to level. Cover with foil and bake for about 40 minutes or until squash is just beginning to get tender (cooking time will vary by squash size). Remove squash from oven and divide corn pudding between two halves. Spoon in gently and smooth on the top with back of a spoon. Divide cheddar cheese between two halves and sprinkle with nutmeg. Return to oven for 15 more minutes or until cheese is melted and squash is tender. Serve sliced into wedges or, for a meal with smaller parts, serve each guest an acorn squash half.