Stuffed Squid, Acorn Squash, and Fried Scallops


Stuffed Acorn Squash

  • Acorn Squash
  • Butter
  • Brown Sugar

Stuffed Squid

  • Squid (cleaned with cartilage removed)
  • Bread Crumbs
  • Egg
  • Grated Cheese
  • Diced Clams
  • Clowney Seasoning Salt
  • Onions
  • Honey


  • Scallops
  • Clowney Seasoning



Acorn Squash: Cut top off of squash and hollow out. Put a pat of butter in each one and then add brown sugar, then add melted butter over the top of the brown sugar. Place each stuffed acorn squash in bottom of a large cast iron pot and cover with lid and bake in oven at 375 degrees for 30 minutes. Drizzle honey along the top of the squash.

Stuffed Squid:  Mix Bread Crumbs with egg, grated cheese, diced clams and Clowney seasoning and stir well. Rinse squid and pull apart body and stuff with bread mixture. Melt butter in frying pan and place stuffed squid in pan. Slice onion and place all around pan and sprinkle with Clowney seasoning. Place in oven at 350 degrees for 15 minutes.

Scallops: Place on paper towel and mash out as much water as possible. Add butter to frying pan and heat. Add Clowney seasoning on each scallop and place in hot butter and brown on each side.

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