Merv Griffin's Coconut Club Stuffed Squash

Servings: 10 to 12

Prep Time: 20 min

Cook Time: 30 min


1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

Juice of 1 lemon and zest of peel

1 can; (1 lb. 4 oz.) pineapple chunks in water 1 1/2 cups slivered dried apricots

1 cup; onions, chopped

1 cup; walnuts, pecans or macadamia nuts, coarsely chopped

1/2 cup; flaked coconut (reserve 2 tablespoons for toasting)

1/2 cup; oil or butter (melted)

3 or 4 small acorns; golden nugget or sweet dumpling squash, halved and seeded


  1. In a large bowl, toss together stuffing, lemon juice with zest, pineapple with water, dried apricots, onions, nuts, coconut and butter.
  2. Stuff hollowed out squash with mixture.
  3. Bake squash halves for half an hour in a preheated 325°F oven.
  4. Garnish with the 2 tablespoons of toasted coconut.