2 Acorn Squash, green, gold or white, halved
1/4 cup water
1 tablespoon reduced fat butter or margarine
1/2 cup green or red bell pepper, chopped
1/3 cup onion, chopped
1 16-oz. can creamed corn
1 egg yolk, lightly beaten
1 tablespoon light mayonnaise or salad dressing
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup croutons, crushed
2 teaspoons fresh chives, chopped, or green onions

In a shallow casserole dish, place squash halves cut side down with 1/4-cup water. Cover loosely and microwave on high for 7-9 minutes or until fork-tender. Let stand, covered, while preparing filling.

In a 1-quart casserole dish, place butter or margarine; microwave, loosely covered, for 40 seconds until melted. Add bell pepper and onion; cover and microwave for 3 to 4 minutes or until vegetables are tender. Stir in creamed corn, egg yolk, mayonnaise or salad dressing, paprika, and pepper and mix until blended. Cover and cook 3 to 4 minutes or until heated through, stirring once. Scoop out seeds and strings from squash. Fill with corn mixture; cover loosely. Microwave for 2 to 3 minutes more to heat through. Sprinkle croutons and chives on top.

Makes 4 Servings
Serving Size: 1/2 stuffed squash