Acorn Squash Stuffed with Apples, Wild Rice, and Bacon


  • 1 large shallot, diced finely
  • 1/2 medium apple, diced finely
  • 1/4 cup celery, diced finely
  • 1-2 tbs pecans, toasted and chopped
  • 1 tbs golden raisins, soaked in white wine
  • ~1 cup wild rice, cooked
  • 1 slice bacon, minced
  • 1 tsp dried parsley
  • salt

Prepare squash: cut lengthwise in half. scoop out seeds in center. Place face down on aluminum pan and bake on 350F for 30-40 min or until flesh is soft.

Pan fry bacon in large skillet to render fat. Once browned and cooked through, remove bacon and set aside. In remaining drippings, saute shallots until soft ~3 min. Add celery and saute until soft ~3min. Salt. Add rice and apples then mix (use a dash of chicken stock if necessary to soften rice.) Add cooked bacon, raisins, pecans, parsley, mix and cook 3-5 more minutes. Remove from heat. Salt to taste.

To serve, spoon out extra flesh from squash to make room for stuffing. Pack with rice mixture and serve.

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