Stuffed Acorn Squash

A delicious and filling vegetarian main course. The recipe makes a lot of filling, so I think you could get away with filling 6 halves if you wanted.

Good Housekeeping, February 2010

Active Time: 35 minutes

Total time: 55 minutes

4 Servings

2 acorn squash (1 1/2 lbs. each), each cut in half and seeded

1 tsp olive oil

2 oz pancetta, finely chopped

1 sm. onion (4 to 6 oz) finely chopped

2 lg. stalks celery, finely chopped

1/8 tsp crushed red pepper

salt and pepper

1 1/2 c. cooked or 1 can (15 oz) low-sodium white kidney (cannellini) beans, rinsed and drained

1/4 c. water

1 pkg. (7.4 oz) heat and serve precooked wild rice (do not heat)

4 tsp. pine nuts (pignoli)

1/2 c. packed fresh basil leaves, thinly sliced

Preheat oven to 375 F. Lind 15 1/2 by 10 1/2 jelly roll pan with foil. On large microwave-safe plate. arrange squash halves in single layer, cut sides down. Microwave on High 9 to 11 minutes or until knife pierces flesh easily.

Meanwhile, in 12 in skillet, heat oil on medium-high until hot. Add pancetta and cook 3 to 4 minutes or until browned and crisp, stirring frequently, With slotted spoon, transfer to paper towels to drain; do not remove skillet from heat. To drippings in skillet, add onions, celery, crushed red pepper, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper.

Cook 4 to 5 minutes or until vegetables are tender and golden brown, stirring frequently. Remove form heat. In small bowl, mash 1/4 cup beans with water. Into vegetables in skillet, stir rice, mashed beans, whole beans, pancetta, 2 tsp pine nuts, and half of basil.

On prepared jelly-roll pan, arrange squash halves in single layer, cut side up. Divide bean mixture among squash cavities, pressing firmly into cavities and mounding on top. Cover pan with foil. Bake 15 minutes. Uncover and bake 5 to 7 minutes longer or until squash and vegetables are golden on top. Garnish with remaining pine nuts and basil.