Thanksgiving Stuffing, Stuffed in Squash

Preheat oven to 400ºF.

Cut squash in half and scoop out seeds and membrane. I tried a few different utensils and found a large spoon and a melon baller worked best.

Fry bacon in a large pan. Set aside to drain on a paper towel.

Remove all but 2 tablespoons of bacon grease and add onion and celery to the medium hot pan. Season with poultry seasoning, salt and pepper. Crumble bacon and add to pan, then stir in butter and cook until onions are translucent and celery is tender.

Turn off stove and add stuffing. Add chicken broth and stir. Taste for seasoning and adjust.

Arrange squash cut side up in a Pyrex roasting pan. Add 1/2 cup of water, cover with foil and bake 20 minutes. Remove foil and bake an additional 20 minutes or until tender, depending on the size of your squash.

**At this point, you could refrigerate both the squash and the stuffing and assemble the next day. Try to bring them to room temp if you do this so it won’t take too long to reheat.**

Now for the assembly. Gently spoon the stuffing into the squash cavity. If the stuffing seems dry, add a little water. It will cook out.

Return to hot oven and bake for 15 minutes or until stuffing is a little crispy on top.

This will easily serve 8 people if you cut them in half. But first let everyone see how nice they look!