ACORN SQUASH BOATS

2 large acorn squash, quartered and cleaned
1 medium carrot, cubed
1 small sweet potato, cubed
1/2 small rutabaga, cubed
1/2 cup whipped salad dressing (Miracle Whip or mayonnaise)
1/2 cup cream cheese, softened
1/2 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
salt and pepper
1 green onion, minced
1 egg, lightly beaten

Before cutting into the squash, wash it with soapy water, and rinse well. Slice in half and remove seeds and fibers. Bake in a 400 degree F oven, cut side down, until flesh is tender (about 20 to 30 minutes). Meanwhile, in a pot of water, cook carrot, sweet potato and rutabaga cubes until very soft.

Cut squash pieces into 4 quarters per half squash. Scoop cooked squash flesh into a large bowl, leaving the shells intact. Add carrot, sweet potato and rutabaga to the squash meat, and mash thoroughly.

With a fork, whip salad dressing and cream cheese together with spices and green onion. Fold into squash mixture. Taste, and correct the seasoning. Fold in one beaten egg. Pile mixture back into shells and cover with plastic. Refrigerate until 30 minutes before dinner is served.

TO BAKE:
Bake shells 20 minutes, or until lightly puffed. Serve on a platter or around the roast.

Makes 12
Source: The Edmonton Journal, December 20, 2006