Betty Marshall's Stuffed Acorn Squash

3 medium acorn squash

1 slightly beaten egg

1 chicken bouillon cube

1/3 c. boiling water

1/4 c. chopped onion

2 T butter or margarine

1/2 t. salt

dash pepper

breadcrumbs, as needed.  (I usually eyeball it)

Cut squash in half lengthwise, remove seeds. Place cut side down on baking sheet. Bake at 400 degrees F for 30 minutes or til tender. Scoop squash from shells, reserve shells. Mash squash. Add egg, bouillon cube dissolved in water: add to mashed squash. Saute onion in butter til tender but not brown. Stir in bread crumbs, reeserving 1/4 c of bread crumbs. Mix well. Fill shells, Sprinkle tops w/ remaining bread crumbs. Bake at 400 degrees for 25 to 30 minutes.