2babyabout 12 oz. each acorn squash or 1 small (2 lb.) acorn squash, cut in half lengthwise and seeds removed
1Tbl. olive oil
1cupmilk
1egg plus 2 egg whites
1cupfresh corn kernels
1/2cupthinly sliced scallions
1/2tsp.curry powder
a pinch of fresh grated nutmeg
1/4tsp.sea salt
1/4tsp.black pepper
1/2cupfreshly grated gruyerecheddar, or parmesan cheese
Instructions
Preheat oven to 375 degrees.
Place squash halves cut sides up on a shallow baking pan and brush flesh with olive oil. Cover with foil and bake 30 - 40 minutes (depending on size of squash) until fork tender.
Meanwhile in a medium bowl combine milk, eggs, corn, half of the scallions, curry powder, nutmeg, salt & pepper. Fill each squash cavity, being sure squash halves are level. Use foil to prop squash if necessary. If there is extra filling bake in a buttered ramekin along side the squash. Bake uncovered for another 30 - 40 minutes until the pudding has set.
To finish sprinkle with cheese and place under broiler for a couple minutes to lightly brown the cheese. Serve hot sprinkled with remaining scallions.