2 Acorn Squash, green, gold or white, halved
1/4 cup water
1 tbsp. butter or margarine
1/2 cup green or red bell pepper, chopped
1/3 cup onion, chopped
1 16-oz. can creamed niblet corn
1 egg yolk, lightly beaten
1 tbsp. light mayonnaise or salad dressing
1/4 tsp. paprika
1/4 tsp. pepper
1/4 cup croutons, crushed
2 tsp. fresh chives, chopped, or green onions
In a shallow casserole dish, place squash halves cut side down with 1/4 cup water in dish. Cover loosely; microwave on high (100%) power for 7 to 9 minutes until fork-tender, turning dish a quarter turn once during cooking. Let stand, covered, while preparing filling.
In a 1-quart casserole dish, place butter or margarine; microwave, loosely covered, for 40 seconds until melted. Add bell pepper and onion to dish; cover and microwave for 3 to 4 minutes or until vegetables are tender. Stir in creamed corn, egg yolk, mayonnaise or salad dressing, paprika, and pepper until blended. Cover and cook 3 to 4 minutes, stirring once, until heated through. Scoop out seeds and strings from squash. Fill with corn pudding mixture; cover loosely. If desired, microwave for 2 to 3 minutes more to heat through. Sprinkle croutons and chives on top.