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Merv Griffin's "Coconut Club" Stuffed Squash

Source of Recipe

http://www.mrscubbinsons.com


List of Ingredients

2 six-ounce bags Mrs. Cubbison’s Cornbread Stuffin’
Juice and zest of 1 lemon
1 can (1 lb. 4 oz.) pineapple chunks in water
1½ cups dried apricots, slivered
1 cup onions, chopped
1 cup walnuts, pecans or macadamia nuts, coarsely chopped
½ cup flaked coconut (reserve 2 tablespoons for toasting)
½ cup melted butter
4 small acorn, golden nugget or sweet dumpling squash, halved and seeded



Recipe

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.

YIELD: Makes 10-12 servings.