Categories: Fish- Seafood

Ingredients

• 4 medium acorn squash
• 1/4 cup butter or margarine, cut up
• 2 (12 0z.) containers fresh oysters
• 1 (10 3/4oz.) can cream of celery soup, undiluted
• 2 bacon slices, cooked and crumbled
• 1/4 cup minced fresh parsley

Directions

1. Cut squash in half crosswise; remove seeds. Place squash halves, cut side up, in a greased 15 × 10-inch jellyroll pan; add butter evenly to squash halves.
2. Bake at 350 degrees 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 degrees for 5 minutes.

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