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


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