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Creamed Oysters in Acorn Squash

Photo: J. Savage Gibson; Styling: Trinda Gage
Yield 8 servings


  • 4 medium acorn squash
  • 1/4 cup butter or margarine, cut up
  • 2 (12-ounce) containers fresh oysters
  • 1 (10 3/4-ounce) can cream of celery soup, undiluted
  • 2 bacon slices, cooked and crumbled
  • 1/4 cup minced fresh parsley

How to Make It

  1. Cut squash in half crosswise; remove seeds. Place squash halves, cut side up, in a greased 15- x 10-inch jellyroll pan; add butter evenly to squash halves.

  2. Bake at 350° for 45 minutes to 1 hour or until tender.

  3. Drain oysters, reserving half of liquid. Place oysters and reserved liquid in a large saucepan; cook over medium-high heat, stirring occasionally, until oysters begin to curl. Stir in soup; spoon evenly into squash halves. Sprinkle with bacon and parsley.

  4. Bake at 350° for 5 minutes.