Creamed Oysters in Acorn Squash

Creamed Oysters in Acorn Squash
Photo by J. Savage Gibson


  • 4 medium acorn squash
  • ¼ cup minced fresh parsley
  • ¼ 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

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. Bake at 350° for 45 minutes to 1 hour or until tender. Drain oysters, reserving half of liquid. Place oysters and reserved liquid in a large ...

View full recipe at My Recipes


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