Creamed Oysters in Acorn Squash Recipe

Creamed Oysters in Acorn Squash Recipe

Ingredients:

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

Preparation:

Preheat oven to 350 degrees F.

Cut squash in half crosswise around the middle. Use a spoon to scoop out the seeds and stringy stuff in the center of each squash half; discard.

Place squash halves, cut side up, in a greased 15- x 10-inch baking pan; divide butter pieces evenly between each squash halve. Bake approximately 45 to 60 minutes or until tender when pierced with a fork. Remove from oven.

While the squash is cooking, drain oysters, reserving half of liquid. Place oysters and reserved liquid in a large saucepan; cook over medium heat, stirring occasionally, until oysters just begin to curl. Stir in cream of celery soup, and then spoon the oyster/soup mixture evenly into warm squash halves. Sprinkle with crumbled bacon and minced parsley.

Bake for an additional 5 minutes. Remove from oven and serve.

Makes 8 servings.