Stuffed Squash With Dates & Bacon



1 small carnival squash (can substitute small acorn squash)

1 onion, finely chopped

1 c. chopped dates

1/2 c. crumbled bacon

1/2 c. chicken broth

1 T. olive oil

1 T. fresh basil, finely chopped

1 T. fresh oregano, finely chopped

Salt & pepper to taste


Preheat oven to 375.   Heat olive oil in a skillet over medium heat.  Saute onion until translucent.  Stir in bacon, dates, oregano, basil and chicken broth.  Bring to low boil and continue cooking for 5 minutes.  Cut top and stem from squash about 1 inch down making enough room to scoop out all the  seeds and pulp with a spoon.  Cut off button on bottom of squash to create a flat surface.  Stuff squash with date stuffing and replace top.  Place squash in a baking dish, add 1/2 inch of water to baking dish, cover entire dish with foil.  Bake approximately 45 minutes to 1 hour, until a fork slides easily into the flesh of the squash.  Slice squash into wedges and serve.

You can rinse the squash seeds, removing the stringy pulp, and dry them.  Place seeds on a cookie sheet covered in foil, drizzle them with olive oil to coat and sprinkle with salt and pepper (or seasoning of your choice).  Place seeds in oven along with stuffed squash and bake for 10-12 minutes until slightly golden and crispy.  Enjoy as a snack.

Recipe courtesy of The Butcher Shoppe.