2 Medium acorn squash
1 Tsp. Dry Butter Buds mixed with
1 Tsp. Bakon Seasoning and
1 Tbsp. Hot water
1 Medium Onion, chopped
2 Large stalks celery w/leaves, chopped
4 Cups Whole wheat bread cubes
1/2 Cup Cooked wild rice*
2 Tsp. Grated fresh lemon rind
2 Tbsp. Chopped fresh parsley
2 Tsp. Poultry seasoning or sage
2 Tsp. Emes low-sodium chicken style seasoning**
1 Medium cooking apple, peeled (if desired) and cored
1/4 Tsp. Lite salt
1 1/2 Cups Vegetable Broth***

Slice the squash in half lengthwise, remove pulp and seeds. Mix dry Butter Buds and Bakon Seasoning with hot water. Brush lightly with liquid Butter Buds/Bakon Seasoning. Roast on baking sheets in 425° oven for about 40 minutes.

Drain and rinse soaked wild rice. Boil rice in 1 cup water for about 30 minutes, until some of the rice grains burst open.

Saute the onion and celery in 2-3 tablespoons of vegetable stock until they begin to soften. Stir in the bread cubes, wild rice, lemon rind, parsley, poultry seasoning, salt, and add remaining broth. Chop the apple into small pieces and add to the mixture. Stir and saute another 5 minutes. Spoon mixture into squash halves and press down slightly. Keep in warm oven covered until serving time. Cut each half into half again to make 8 servings. Garnish with fresh parsley sprigs.

*To shorten preparation time, soak 1/4 cup wild rice overnight in about 1 1/2 cups of water. You may also soak the 1/4 cup in 1 cup hot water for 1 hour.

WW Points: 3
Cal: 155 ; Fat: 1 ; Fiber: 0