Bacon Chili Stuffed Squash Food

ACORN SQUASH FOR 2

Steps:

• Preheat oven to350°F.
• Place prepared squash cut side down on a baking sheet, bake for 45-50 minutes or until tender.
• Turn over and sprinkle with one of these toppings.
• -BROWNED BUTTER:.
• Melt the butter on med-low heat, swirling it until browned- do not let it burn.
• Add honey& sage, mix.
• Drizzle over the cooked squash& serve.
• MAPLE BACON TOPPING:.
• Paint the inside of the squash with the maple syrup, sprinkle in the crumbled bacon& serve.
• MARMALADE& JALAPENO;.
• Combine the Jalapeno& marmalade in a small saucepan, heat until the marmalade has melted.
• Pour into the squash cavity& serve.

STUFFED SQUASH WITH BACON, DATES AND SAGE

Steps:

• Preheat the oven to 425 degrees F. Line a large casserole pan with Reynolds Wrap® Aluminum Foil. Set aside.
• Cut squashes in half. Use a spoon to scrape the seed pulp out of the squashes. If necessary, cut 1/4 inch off the bottom of the squash halves to help them stand upright without falling over. Place the squash cut side up on the foil and set aside.
• Heat the olive oil in a large frying pan over medium heat. Add the bacon and saute until just cooked through on both sides, working in batches if necessary. Remove from the pan, allow to cool slightly and then dice.
• Saute the onion and garlic in the rendered fat until softened and transparent, about 8 minutes. Add the rice, chicken stock, dates, cinnamon, salt, pepper, allspice, nutmeg and diced bacon. Stir to combine. Allow the mixture to simmer for 10 minutes, uncovered, stirring every few minutes.
• Add the sage and remove from heat. Gently spoon the stuffing into the squash. Spoon any leftover stuffing around the squash in the pan, then pour the water into the pan. Place the pan in the oven and roast until the squash flesh is tender and the rice is cooked through, about 45 minutes to 1 hour. Cool for 15 minutes before serving.

GRILLED BACON-STUFFED SUMMER SQUASH

Steps:

• Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Meanwhile, cut squash lengthwise into halves. With spoon, scoop out pulp, leaving at least 1/2 inch shell; set aside. Coarsely chop pulp. Cook bacon in medium skillet over medium heat until browned. Add onion and celery; cook and stir 2 minutes. Stir in squash pulp; cook and stir 1 minute. Remove from heat; set aside.
• Stir in bread crumbs, cheese, and thyme. Spoon filling evenly into squash shells; pressing lightly. Place on grill. Grill covered, 7 to 11 minutes or until squash is tender and filling is hot.

SLOW-COOKER BACON CHILI

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 12-inch skillet, cook bacon 12 to 14 minutes over medium heat, stirring occasionally, until crispy. Drain on paper towels. Reserve 1/4 cup; cover and refrigerate until ready to serve. Add remaining bacon to slow cooker.
• Reserve 1 tablespoon drippings in skillet. Add beef, bell pepper, onion and garlic. Increase heat to medium-high. Cook 6 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Add beef mixture to slow cooker; stir in remaining chili ingredients. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 8 hours. Serve with reserved bacon and Toppings.